3 pounds lamb shoulder, boned (up to 4 lb)
1/2 pound bulk sausage
1 medium onion — chopped
1 tablespoon dried parsley
1/2 teaspoon leaf marjoram
1/2 teaspoon leaf basil
1 clove garlic — minced
1 onion — sliced
2 stalks celery — sliced
2 carrots — peeled and sliced
Kitchen bouquet salt and pepper
serves 6 to 8
Trim all excess fat from lamb shoulder. To prepare stuffing, brown sausage and chopped onion in skillet; drain well. Stir in herbs and garlic. Stuff lamb wi th mixture. Roll lamb and fasten with skewers or string. Place sliced onion, celery and carrots in Crock-Pot. Place stuffed and rolled lamb on top of veget ables. Rub top of lamb with kitchen bouquet; sprinkle with salt and pepper. C over and cook on High for 1 hour, then turn to Low for 10 to 12 hours.
Serve lamb sliced, with the natural juices poured over vegetables and meat.