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September 14, 2023

American Lamb Neck Roulade


Recipe Provided By
Chef Mica Talmor

4 to 6

American Lamb Neck Roulade


  • 2 American Lamb necks 


  • 4 ounces white onion, finely chopped
  • 1/4 cup Baharat spice mix
  • 1/4 cup oil blend
  • 1 ounce garlic
  • 2 tablespoons red wine vinegar
  • 1 tablespoon salt
  • 2 teaspoons turmeric 


  • 1 bunch mint, chopped
  • 1 bunch parsley, chopped
  • 1/2 bunch marjoram, chopped
  • 1 cup freekeh, cooked
  • 1/2 cup dried sour cherries, soaked in hot water, strained, soaking liquid set aside
  • 1/2 cup parmesan, grated (optional)
  • 1/2 cup pine nuts (optional) 

Lamb Braising Liquid:

  • 1 to 2 quarts lamb stock*
  • Soaking liquid from dried sour cherries, to taste (from Filling steps above)
  • 3 to 4 marjoram sprigs
  • 2 cinnamon sticks
  • Salt, to taste 

Preserved Lemon Vinaigrette:

  • 1/4 cup lemon juice
  • 1 ounce preserved lemon
  • 1 tablespoon Dijon mustard
  • 2 teaspoons lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-1/2 cups oil blend 


  • 1 head Romaine lettuce, halved
  • 1 teaspoon olive oil
  • Salt and ground black pepper, as needed
  • 1 cup freekeh, cooked
  • Mint, chopped, as needed
  • Preserved Lemon Vinaigrette (recipe above), as needed


For the Lamb: Remove neck bone; butterfly the meat. Use neck bone to make lamb broth. 

For the Marinade: In a blender, add onion, Baharat, oil, garlic, vinegar, salt and turmeric; blend to make a smooth paste. Rub all over the meat; cover, marinate overnight. 

For the Filling: In a bowl, mix together mint, parsley, marjoram, freekeh, cherries, parmesan and pine nuts. 

Place marinated necks on work surface; place half the filling on each neck, roll and tie. In a pan, sear necks for 20 minutes on very high heat, turning once to get a nice browning all over. Add stock, soaking liquid from the soaked cherries, marjoram, cinnamon sticks and salt. Cover with foil; braise for about 2 hours at 300°F until meat is very tender. Flip meat a couple of times and baste. 

When done, rest lamb for at least 20 minutes before slicing. In the meantime, skim fat and reduce braising liquid. 

For the Preserved Lemon Vinaigrette: In a blender, add lemon juice, preserved lemon, mustard, lemon zest, salt and pepper; process. Once well blended, add oil slowly to emulsify. 

Brush romaine with oil, sprinkle with salt and pepper, and grill to a char. Cut hearts out; chop lettuce. Add cooked freekeh and mint. Toss in Preserved Lemon Vinaigrette. 

To Assemble: Plate the grilled romaine lettuce salad. Top with slices of lamb roulade; drizzle with braising liquid.



  • Use the neck bones from the first step to make your own lamb stock, or use pre-made lamb stock.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

American Lamb Neck Roulade
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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