Slow-roasted lamb shoulder with pumpkin, carrots, cumin yoghurt and mint salsa

lamb shoulder (about 1.3kg), bone in, trimmed

garlic cloves, bruised

sprigs rosemary

chicken stock

vegetable oil

butternut pumpkin, seeded, cut into wedges

gm baby carrots, peeled and trimmed

(loosely packed) mint

gm salt

gm caster sugar

black peppercorns, cracked

juniper berries

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gm Greek-style yoghurt

cumin seeds, toasted and finely ground

garlic clove, coarsely chopped

(loosely packed) flat-leaf parsley

(loosely packed) mint

grapeseed oil

chardonnay vinegar