Burns Supper Scotch Broth

• 2 1/2 pounds breast of lamb chopped into 4 pieces by the butcher
• 10 1/2 cups water
• 1 cup carrots peeled and chopped small
• 1 cup swede peeled and chopped small
• 1 cup leeks trimmed, sliced and washed
• 1 cup cabbage Firm, chopped
• 10 ounces potatoes peeled and chopped small
• 2 bay leaves
• 1 1/2 dessert spoon Maldon salt
• ground white pepper Plenty of freshly
• 1 onion Medium, peeled and stuck with
• 5 cloves
• 50 grams pearl barley
• 1 bunch curly parsley stalks removed and the leaves finely chopped

1. Put the lamb in a large pot and cover with the water. Bring up to a gentle simmer and then remove the copious scum that forms, using a large spoon. Simmer the lamb for 30 minutes, continuing to remove any further scum which appears.
2. Add all the other ingredients except the barley and parsley.
3. Bring back to a simmer, again removing any more scum from the vegetables, and allow `to cook over the merest thread of heat or in a low oven, covered, for about 1 hour, or until the meat is very tender.
4. Using tongs, carefully lift out the pieces of lamb and put on to a plate to cool.
5. Add the barley, stir in, and then pop the broth back on to continue simmering.
6. Once the lamb is cool enough to handle, remove the meat from the bones using your hands - a particularly satisfying, messy job - and then roughly chop it, having discarded the bones.
7. Add the meat back to the pot, stir in well and continue to cook until the barley is tender.
8. Once the soup is good and thick, stir in the parsley.

breast of lamb, water, carrots, swede, leeks, cabbage, potatoes, bay leaves, dessert, ground white pepper, onion, cloves, pearl barley, curly parsley

Taken from www.yummly.com/recipe/Burns-Supper-Scotch-Broth-1526454 (may not work)