Goat kid and potatoes baked in baking paper

This is a great recipe for a hearty Sunday lunch but since Easter time is not too far away keep it in mind as an idea for that Sunday... If you don't like goat you can easily substitute with lamb. Try to find and buy waterproof baking paper to ensure that the packet will stay intact while cooking and the juices will not escape

Adapted from a recipe in "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4-6 people):
2Kg of goat kid, shoulder (bone in)
4 tbsp of butter, at room temperature (preferably sheep's)
2 tbsp of dried thyme (I used 1 tbsp of dried oregano and 1 tbsp of thyme)
plenty of black pepper
2 tbsp of salt
8 cloves of garlic, peeled and kept whole
1.200gr. of potatoes, peeled
1 large lemon, cut in half (optional -my addition)
2 large baking paper sheets (preferably waterproof)

Method:
Preheat the oven to 220°C.

Wash the meat thoroughly and dry well. With a pointy knife make deep holes in various places and push in each one a garlic clove. Rub the meat all around with the lemon halves (if used) and then season with the salt and the pepper rubbing with your hands making sure the meat is evenly coated.

Lay on a table the baking paper, the one sheet on top of the other. Cut the potatoes in medium slices (or lengthwise in quarters) and place in the centre of the paper. On top, place the meat and sprinkle with the thyme (and the oregano if used).

With a spoon spread the butter on the meat and wrap the baking paper into a packet (see photo on top). If you want you can tie the packet with some kitchen twine. Place the packet in the centre of a spacious oven pan and add 1-2 glasses of water. Place over the packet a piece of aluminium foil (only on top).

Put in the oven and initially bake for about 1 hour. Turn the temperature down to 180°C and continue cooking for another 1 ½ hour. During the last 10 minutes of cooking, open the packet on top and leave the food to get nicely coloured.

Take out of the oven and transfer the packet on a large serving platter. Leave to stand for 10 minutes before serving.