Personally, I'd keep the lamb shoulder whole rather than cutting it up and faffing about with the parcels. I'd put the cut potatoes and other ingredients in a deep baking pan, put the marinated lamb on top and cook it - then take the lid off about 20 minutes before the end of the cooking time so the lamb gets a bit crispy.
That looks Delish. I will try this, Thank You.
Personally, I'd keep the lamb shoulder whole rather than cutting it up and faffing about with the parcels. I'd put the cut potatoes and other ingredients in a deep baking pan, put the marinated lamb on top and cook it - then take the lid off about 20 minutes before the end of the cooking time so the lamb gets a bit crispy.