Lamb Neck stuffed with Apples

Lamb Neck stuffed with Apples
Ingredients for the filling
1 sliced sheep neck
4 tablespoons olive oil
1 coarsely chopped onion
4 garlic slices
2 apple cubes, chopped small
1 teaspoon Greenfields Lebanese 7 Spice
salt and pepper
1/4 teaspoon Greenfields Ground Nutmeg
1 teaspoon Greenfields Rosemary
1 cup minced veal meat
1/2 cup whole pistachios, peeled
1/4 cup breadcrumbs
1 whisked egg
For the stock
2 carrot pieces
2 celery pieces
1 onion, cut into large pieces
3 Greenfields Cardamoms Pods
2 Greenfields Bay Leaves
3 Greenfields Whole Cloves
4 Greenfields Whole Black Pepper
6 cups water
bone pieces (optional)


  • Place olive oil over medium heat, and add onion, garlic and apple. Season the mixture with Lebanese 7 Spice, salt, black pepper, nutmeg and rosemary.
  • Turn the mixture until ingredients wilt, then cover with and set aside for 10 minutes.
  • Mix in a deep pan the minced meat, the pistachios, the onion mixture and apples.
  • Add the breadcrumbs and eggs to the meat mixture and mix well.
  • Spread the sheep neck on a table surface and sprinkle with salt and pepper.
  • Pour the filling mixture on top, then wrap like a cylinder keeping the filling inside. Sprinkle with a little salt and pepper.
  • Tie with a special thread then wrap with aluminium foil.
  • Boil with carrots, celery, onion, cardamon pods, bay leaves, whole cloves and black pepper. Skim foam when necessary. Simmer until well cooked.
  • Set aside to cool. Slice and serve with tomato sauce and roasted vegetables.