Place leg of lamb in a crock pot. Coat with seasonings. Add wine, vinegar, lemon juice, and water. Cover and cook on low 10 hrs. Rotate every couple hours.

After 10 hrs, remove roast. It should be tender and falling apart. Discard bones, and half of the liquid. Place shredded lamb back in crock pot. Add mustard and Greek seasonings. Set crock pot on warm while preparing the rest of dinner.

Place 4 qts of water in a Dutch oven. Add chicken bouillon. Bring to a boil. Add orzo and cook al dentè. About 9 minutes.

Drain in a colander and rinse with cold water. Transfer to a lg mixing bowl. Add the rest of the salad ingredients except feta. Chill for an hour.

For potatoes, bring chicken broth, vinegar and seasonings to a boil. Carefully add potatoes. Reduce heat to medium and simmer until potatoes are tender when pierced with a fork. Drain.

Plate lamb, salad, and potatoes. Top salad with feta. Garnish with plenty of Brad's tatziki sauce and lemon wedges. Serve immediately, enjoy.