Pat meat dry and score the rind. Season the meat with salt and pepper.
Peel and finely chop the garlic. Peel and halve the onions. Put the stock into a pan and bring to the boil.
Put the meat into a roasting dish and pour the boiling stock over it. Add the bay leaves and garlic. Put into a preheated oven (180ºC) and cook the meat for 2 hours, basting frequently with the liquid.
Cut the pumpkin into wedges and put around the meat, with the onions, 20-30 minutes before the end of cooking time.
Add a little more stock if the liquid evaporates too much. Brush the meat with honey. Turn the oven temperature up to 200°C and cook until the meat and vegetables are done.
Season to taste with salt and pepper.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.