Ingredients

5 pounds Leg of lamb
1/2 tsp. Thyme leaves
1 Garlic clove, peeled and halved
1/4 tsp. Rosemary leaves
1 Tbsp. Dry mustard
1 Tbsp. Lemon juice
1/8 tsp. Pepper
1/4 C. Flour

Cooking Instructions

Rub all surfaces of lamb with garlic. Mix with salt pepper thyme rosemary and lemon juice. Spread and pat herb mixture on surface of roast. Place roast in crock pot. Cover and cook on low 10 to 12 hours or until tender. Remove meat to platter. Skim off excess fat from juices. Turn control to high. Dissolve flour in a small of amount of cold water. Stir into juices in pot. Cook on high 15 to 20 minutes.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)