Scotch Broth

• 2 lbs lamb necks, cut into 6 pieces (or shoulder with bones)
• 2 quarts cold water
• 2 tablespoons barley
• 2 teaspoons salt
• 1/8 teaspoon fresh ground pepper
• 1/2 cup carrot, finely chopped
• 1/2 cup turnip, finely chopped
• 1/2 cup onion, finely chopped
• 1/2 cup finely chopped leek, including 2 inches of green
• 1/2 cup finely chopped celery
• 1 tablespoon finely chopped parsley

1. Place the lamb in a heavy 4-5 quart casserole and add the water. Bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
2. Add the barley, salt, pepper, and reduce heat to low, and simmer partially covered for 1 hour. Add the carrots, turnips, onions, leeks, and celery, partially cover again, and cook for 1 hour more.
3. With a slotted spoon, transfer the lamb to a plate and pull or cut the meat away from the bones. Discard the bones, fat and gristle, and cut the meat into 1/2 inch cubes. Return the meat to the soup and simmer for 2 or 3 minutes to heat it through.
4. Taste for seasoning. Sprinkle with parsley before serving.

lamb necks, cold water, barley, salt, fresh ground pepper, carrot, onion, green, celery, parsley

Taken from www.food.com/recipe/scotch-broth-423257 (may not work)