Stuffed Lamb Shoulder
|Lamb shoulder||4 Pound, boned|
|Bulk sausage||1⁄2 Pound|
|Onion||1 Medium, chopped|
|Dried parsley flakes||1 Tablespoon|
|Marjoram leaves||1⁄2 Teaspoon|
|Basil leaf||1⁄2 Teaspoon|
|Leaf oregano||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , sliced|
|Celery stalks||2 , sliced|
|Carrots||2 , pared and sliced|
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 setting for 1 hour, then turn to low setting for 10 to 12 hours.