Herb Stuffed Lamb Neck on Bulgur and Freekeh

Heat the oven to medium-low heat.

Finely chop the onions and fry them until they are brown and caramelized. Soak bulgur and freekeh separately in cold water.

Finely chop sage, rosemary, thyme and garlic. Mix herbs with dry spices and olive oil. 

With a sharp knife, make a deep incision lengthwise and rub a third of the herb mix into it. Repeat this on the other side. Seal the incisions with toothpicks or with a cooking string and rub half of the leftover herb mix all over the neck. The other half mix with strained bulgur and freekeh. Add fried onions to this mix and flatten it in the center of double aluminum foil sheet. Place the neck on top of it and fold the foil into a sealed envelope. 

Bake the neck in the center of the oven for 4-5 hours. When almost done, try to separate some meat from the neck, if it does not separate easily, seal the envelope again and continue baking, Leave it in the oven after you turn it off.

To serve, crumble the bulgur with a fork and separate the meat from the bones. Garnish with some chopped parsley.