1 Seasoned Butterflied Boneless Leg of Lamb 1 Bottle Thai Yellow Curry Sauce 2 lg. potatoes 2 yams 1/2 bag baby carrots 1 lg. yellow onion Chop potatoes, yams, carrots and onion into large chunks and put in bottom of slow cooker. Place leg of lamb on top of veggies, fatty side up. Pour curry sauce over lamb and vegetables. Cook in slow cooker for 8 hours on low. When it’s done, the lamb should be fork-tender. Break apart lamb into chunks with fork and serve. Makes 4-6 servings.