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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: