Tender lamb chunks roasted with carrots, parsnips, and olive oil for a hearty meal.
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Preheat your oven to 350°F (175°C) and prepare four large squares of parchment paper.
In a large mixing bowl, combine the lamb chunks, carrots, parsnips, and potatoes.
Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small jar.
Pour the marinade over the lamb and vegetables, tossing thoroughly to ensure everything is well coated.
Divide the mixture evenly onto the centers of the parchment paper squares, adding cheese cubes if using.
Fold the parchment paper over the food to create sealed pouches, securing them with kitchen twine or by folding the edges tightly.
Place the pouches on a baking tray and roast in the oven for 2 hours until the meat is fork-tender.
Carefully open the pouches to release the steam and serve immediately with the juices from the bag.
