"Kleftiko" the unforgettable dish of my childhood

1. Make small cuts in both sides of the lamb leg with the nose of a well-sharpened knife. 2. Cut the cheese into small pieces that will match the garlic halves. Try to fit the halves of cheese and garlic in these small pockets 3. Cut the lemon and squeeze it, then rub it all over the meat. 4. Add 4 tablespoons of olive oil all over the meat. 5. Add salt, black pepper and thyme. 6. Cut and place the vegetables on the 6 large parchment papers and then add the meat. 7. Add the leaves of rosemary and pour the 60ml - 2.0 fl. oz of lemon juice. 8. Add the 40ml - 1.35 fl. oz of olive oil. 9. Tight the paper with natural cooking twine to form a package. 10. At this point, some juice can leak out. But don’t worry about it. 11. Tight good with natural cooking twine. 12. Add the pan in a preheated oven, at 200°C - 392ºF with a fan for 30 minutes. Then lower the temperature to 180°C - 356ºF and continue baking for 2 more hours. 13. Remove the pan from the oven and cut the paper on top with kitchen scissors. Pour some of the sauce on the lamb. Return the baking pan to the oven for another 30 minutes until the lamb gets roasted. 14. Let the package 10 minutes out of the oven before serving it. You can serve it with Tzatziki sauce and Greek salad.