Braised Lamb Shoulder

With carrot, nectarine & date salad and carrot tzatziki.

1 marinated lamb shoulder 300ml yellow juice 2 cups self-raising flour 1 tsp salt ½ tsp freshly ground black pepper ¼ cup extra virgin olive oil 1 cup plain water buffalo yoghurt 2 Tbsp extra virgin olive oil 200g dates 1 chilli grated zest and juice of 1 lemon salt and freshly ground black pepper 4 carrots 3 nectarines small handful soft herbs ¼ cup fynbos & caper vinaigrette 1 large carrot 1 tsp salt 1½ cups plain water buffalo yoghurt 1 cm ginger zest of 1 lemon coriander