Recipe: Stuffed Lamb Shoulder For The Slow Cooker for Shelley

Stuffed Lamb Shoulder For The Slow Cooker
Serves: 6 to 8

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

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 with 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 vegetables. Rub top of lamb with kitchen bouquet; sprinkle with salt and pepper. Cover 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.