To begin, cut the lamb or veal into large, even chunks. Place in a large bowl and rub generously with salt, pepper, rosemary, and parsley. Add garlic and drizzle with half the olive oil. Mix well and set aside while preparing the vegetables.

Slice the potatoes, courgettes, carrots, onions, and peppers. Place them in a separate bowl, season lightly with salt, and drizzle with the remaining olive oil. Toss to coat evenly. Transition to arranging the dish.

Place the seasoned vegetables at the base of a Dutch oven or heavy-lidded roasting dish. Layer the marinated meat on top, distributing evenly. Insert bay leaves between the layers for depth of flavour. Proceed to liquid addition.

Pour the white wine over the meat and vegetables. Cover tightly with the lid to trap steam and flavour. For authenticity, if cooking outdoors, use a traditional peka dome and cover with hot embers. Move to heating stage.

If using an oven, preheat to 180°C. Place the covered dish inside. If using outdoor embers, ensure the dome is fully surrounded with hot coals for even cooking. Continue to be cooking.

Cook for 1.5 to 2 hours, checking only once halfway to ensure liquid remains. Avoid frequent opening, as heat retention is key to authentic results. Transition to final roasting stage.

In the last 15–20 minutes, uncover the dish slightly to allow the top layer of meat and potatoes to brown and develop a gentle crust. Return lid if needed. Prepare to serve next.

Transfer the Peka directly to the table in its dish for rustic presentation. Garnish with extra parsley. Traditionally served with fresh bread and a side of salad. Offer extra olive oil or a wedge of lemon for brightness.