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.
