🥩 Stuffed Lamb Neck with Freekeh and Rice – Authentic Arabic Recipe by Meat & More

🥩 Stuffed Lamb Neck with Freekeh and Rice – Authentic Arabic Style

Premium lamb neck cuts from Meat & More, slow-cooked whole and stuffed with a rich mixture of freekeh, rice, minced meat, and vegetables, topped with a fragrant spiced butter layer. A luxurious dish perfect for grand gatherings and Arabic-style feasts.

✅ Ingredients (Serves 6–8)

🥩 For the neck:
1 whole Naimi lamb neck (from Meat & More)
250 g soft butter
5 garlic cloves, minced
1 tsp ground Chinese cinnamon
1 tsp freshly ground black pepper
1 nutmeg, grated
2 sprigs fresh thyme, chopped
1 sprig fresh rosemary, chopped
Vegetable scraps (zucchini, carrot, celery, onion)

🍖 For the stuffing:
500 g minced meat
1 white onion, chopped
Salt & black pepper to taste
1 tbsp vegetable oil

🍚 For the rice:
1 kg Basmati rice (soaked 20 minutes)
1 whole onion
1 tbsp ghee
1 tbsp vegetable oil
2 liters meat stock or boiling water

🌾 For the freekeh:
500 g green freekeh
1 liter meat stock or boiling water
1 tbsp ghee

👨🍳 Cooking Method

Seasoning the neck:
Mix garlic with butter, Chinese cinnamon, pepper, nutmeg, thyme, and rosemary until smooth. Rub the mixture all over the neck and let it absorb the flavors.

Stuffing the neck:
In a pan, heat the oil and add minced meat for 1 minute without stirring, then cook until caramelized. Add onion, salt, and pepper. Mix with part of the partially cooked freekeh, stuff the neck, and secure with kitchen twine or skewers.

Oven cooking:
Place the neck over a layer of vegetables (celery, carrot, onion) and cover with foil. Bake in a preheated oven at 180°C (356°F) for 3 hours. Remove the foil for the last 15 minutes to brown the top.

Cooking rice and freekeh:
Sauté rice and freekeh with ghee, then add hot stock and cover until fully cooked.

🍽️ Serving Suggestion

Slice the neck into thick circular pieces showcasing the small bone in the center. Serve over a bed of freekeh or rice. Garnish with toasted nuts and parsley, and accompany with yogurt and tahini salad.

💡 Chef’s Tip

Let the neck rest for 10 minutes after removing from the oven before slicing to preserve its juices.

🧠Meat & More knows your taste… and prepares everything exactly how you like it.