To me, lamb shoulder baked in oven marinated or not, is the
best meat I ever tasted. Lamb shoulder is such a meat no
matter how you prepare it always tastes good.

My way:
non-marinated lamb shoulder with or w/o bone. Put it in a
baking pan, add 1 glass of mixture fifty-fifty water and red
wine, add lot of crushed garlic in the wine mixture, cover
all with aluminium foil, and put it in a pre-heated oven
450F (230C), for about 2,5 hours. Turn it around after half
baking time.

We eat it with oven baked vegetables and a cucumber-onion
cream-salad. My wife like to pour the salad over baken
vegetables.

Cabernet-Merlot or Merlot wine is an excellent choice with
such baked lamb shoulder and vegetables.

Baken Vegetables:

After baking a lamb shoulder for 2,5 hours, reduce oven
temperature to 375F (190C). In the same baking pan while the
shoulder is still in it, remove aluminium foil, and put one
larger diced jam (or two smaller diced jams). Return it all
in oven. After 5-6 minutes open the oven and add baby
carrots and Brussels-sprouts. 5-6 minutes after that, open
the oven again and quickly add 2 zucchinis cut in quarters
or smaller, 1 small diced broccoli, and a small shredded
eggplant. Bake the vegetables cca. 25 minutes in total.
After that time, take all out of oven, oil the vegetables
with lamb's hot liquid and fat from the baking pan. Salt to
taste. DO NOT salt vegetables before baking. Simple. And,
very tasty.

Salad:
1,5 pound fresh cucumbers
1,5 pound fresh green-onions
0.25 quart yogurt[?] (U.S. liquid quarts - cca. 2.5dl)
0.3 quart sour cream (U.S. liquid quarts - cca. 3dl)

White part of green onions cut to real small pieces, green
part cut to pieces 0.75" long (or 2cm). Cut cucumber to real
small dices. Salt onion and stir, add cucumbers and earlier
mixed yogurt and sour cream. Stir well. Enjoy.