Scotch Broth

• 2 1/2 pounds lamb neck
• 8 cups water cold
• 3/4 teaspoon salt or to taste
• 1/2 cup pearl barley
• 1/2 cup green peas split
• 2 medium leeks sliced
• 1 large onions chopped
• 2 large carrots scrubbed, peeled
• 2 stalks celery chopped
• 2 each bay leaves

1. Rinse the lamb and set it in the bottom of the cooker.
2. Add the water and slowly bring to the boil.
3. Skim off any solid white skum that forms on the surface.
4. Add the salt and skim again.
5. Add the remaining ingredients.
6. Lock the lid in place and over high heat bring to high pressure.
7. Adjust the heat to maintain h igh pressure and cook for 20 minutes.
8. Let the pressure drop naturally or use a quick release method.
9. Remove the lid, tilting it away from you to allow any e xcess steam to escape.
10. Remove the bay leaves and parsley.
11. Add salt if desired .

lamb neck, water cold, salt, pearl barley, green peas, leeks, onions, carrots, stalks celery, bay leaves

Taken from recipeland.com/recipe/v/scotch-broth-41827 (may not work)