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

serves 6 to 8

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 wi th 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 veget ables. Rub top of lamb with kitchen bouquet; sprinkle with salt and pepper. C over 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.