Scotch Broth

• 2 1/4 lbs lamb shoulder
• 3/4 cup pearl barley
• 1 large onion, coarsely chopped
• 2 medium carrots, peeled and coarsely chopped
• 1 medium leek, washed and thinly sliced
• 2 cups finely shredded savoy cabbage
• 1/2 cup frozen peas
• 2 tbsp finely chopped parsley

1. Place 9 cups water, lamb and barley in a large saucepan on high heat. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour, skimming fat from the surface occasionally. Add the onion, carrot and leek; simmer, covered, for about 30 mins, or until the carrot is tender.
2. Remove the lamb from the pan. When cool enough to handle, remove and discard the bones, then shred lamb meat coarsely.
3. Return the lamb to the soup with cabbage and peas; cook, uncovered, for about 10 mins or until the peas are tender.
4. Serve the soup sprinkled with parsley.

lamb shoulder, pearl barley, onion, carrots, cabbage, frozen peas, parsley

Taken from recipes-plus.com/api/v2.0/recipes/31753 (may not work)