Pour the milk into a larger pot. Season with lightly pressed juniper berries, bay leaves, peppercorns as well as a good pinch of salt and put in the lamb shoulder. Cover and bring to a boil. Then reduce heat and cook the meat until tender, stirring constantly, about 1 1/2 hours. About 20 minutes before the end of the cooking time, add the cleaned whole carrots and cook them as well. Meanwhile, in another pot, boil the peeled potatoes in salted water until tender. Remove the cooked meat from the pot, remove from the bone and cut into bite-sized pieces. Arrange in a warmed bowl. Coarsely chop the cooked carrots and potatoes and cover the meat with them. Strain the remaining milk through a fine hair strainer directly onto the meat and vegetables. Sprinkle with coarsely chopped parsley and serve.
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