Preparation:
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. |
