Email to Buny      

Lamb: Stuffed Lamb Shoulder in Slow Cooker

Source of Recipe

Rival's Crock-Pot Slow Cooker Cusine, 1995


List of Ingredients

3 lb lamb shoulder, boned -- (3 to 4)
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 boquet
salt and pepper


Recipe

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.