Slow-Roasted Lamb Shoulder with Pumpkin and Mint Salsa

Ingredients

• 1 lamb shoulder (about 1.3kg), bone in, trimmed
• 4 garlic cloves, bruised
• 2 sprigs rosemary
• 1 3/4 litres chicken stock
• 2 tbsp vegetable oil
• 1 kg butternut pumpkin, seeded, cut into wedges
• 400 gm baby carrots, peeled and trimmed
• ½ cup (loosely packed) mint
• Lamb brine
• 400 gm salt
• 260 gm caster sugar
• 3/4 tsp black peppercorns, cracked
• 6 juniper berries
• 4 cloves
• Cumin yoghurt
• 200 gm Greek-style yoghurt
• 1 tsp cumin seeds, toasted and finely ground
• Mint salsa
• 1 garlic clove, coarsely chopped
• 1 cup (loosely packed) flat-leaf parsley
• 2 cups (loosely packed) mint
• 200 ml grapeseed oil
• 30 ml chardonnay vinegar