Mint lamb baked in the oven

This dish was called mint lamb, baked in the oven, not because the lamb was fattened with mint. Frankly, I don't even know if sheep eat mint and whether it is useful to them. With mint leaves, I cover the chopped and salted lamb shoulder, and put a sprig of thyme on top. But the leaves are unlikely to hold on by themselves. Therefore, I tie them to the shoulder blade with a special chef's thread. If there is no special one, I use the usual one, as it was done for many years before a special culinary thread appeared on sale. With two tablespoons of vegetable oil, I lubricate the oven tray, put a lamb shoulder on it and lubricate with the remains of the oil. I warm up the oven to 200 C for about four hours. Meanwhile, I pour vinegar over the meat and sprinkle with unpeeled garlic cloves. I bake for about forty-five minutes, and then leave the oven off for a quarter of an hour. I serve it with canned green peas and boiled crumbly rice. All lamb lovers will be delighted, even those who prefer pork kebab to lamb. To my taste, this lamb dish is the most versatile, somewhat reminiscent of traditional boiled pork, and mint gives the meat an interesting aroma and flavor, interrupting the specific smell of lamb, from which not everyone is delighted. I read the culinary recipe of this meal in some entertainment magazine, bought on the occasion on the train, when there was absolutely nothing to read.