Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.