1. Toast the cumin seeds without letting them burn and grind them to a powder. 2. Crush the peeled garlic with the salt and then mix them with the ground cumin. 3. Add the paprika (1 dessert spoon or 2.4 teaspoons) and thyme and mix again. 4. Stir in enough olive oil (2 - 3 tablespoons should be about right) to make a fairly soft paste, and mix in the lemon juice to sharpen the taste. Taste it, and add a little more salt and/or lemon depending on what you find. If you want more of a sauce than a paste, stir in a little hot water and mix well. We've never done this and usually serve it straight from the pestle and mortar. 5. Mix the sauce with potatoes while they are still warm to take the edge off the raw garlic and to help the flavours blend.

Rub the shoulder with oil, lemon juice and seasoning. Scatter with crushed garlic (I added 5 cloves of wet garlic) and torn oregano and roast for 20 minutes at Gas Mark 7 or 220 degrees C before reducing the oven temperature to Gas Mark 3 or 170 degrees C, now pour in the wine (we actually used red wine and it was fabulous) and cook for a further 2 and a half hours - basting a couple of times and covering loosely with foil if it begins to dry out.