On the base of a slow cooker lay the garlic cloves and fresh rosemary.
Place the lamb shoulder on top of the rosemary and garlic bed. Add broth and season generously. Cover and place the slow cooker on low for 8 hours.
An hour before serving, preheat oven to 180°C and line a baking tray with baking paper.
Add coconut oil to a large bowl and add zucchini, salt and chilli flakes. Toss to combine and transfer onto the baking tray, in a single layer. Roast for 20 minutes.
Add fennel, broccoli and brussels to the bowl and toss to combine with the residual oil, salt and chilli flakes. At the 20-minute mark of the zucchini cooking, add the remaining vegetables and roast together for a further 15 minutes.
When ready to serve, gently pull the lamb apart with two forks.
To a serving bowl or platter combine the roasted vegetables with the rocket and diced avocado. Season well and scatter pomegranate seeds over the top of the warm salad. Serve alongside the lamb.