Scottish Broth

• 12 kg middle lamb neck
• 1 12 liters water
• 2 large onions, peeled and chopped
• 2 small celery ribs, chopped
• 1 medium carrot, peeled and diced
• 1 small leek, slit, washed and chopped
• 2 teaspoons salt
• 25 g pearl barley

1. Trim and neatly cut lamb neck into sections,.
2. Place lamb in a saucepan of water and boil,.
3. Skim any "scum" from the water as it rises,.
4. When liquid is clear add all remaning ingredients,.
5. Cover and simmer on low heat for 1 hour and 45 minutes to 2 hours until lamb and barley are both tender.,.
6. Stir occasionally.

lamb neck, liters water, onions, celery, carrot, salt, pearl barley

Taken from www.food.com/recipe/scottish-broth-237046 (may not work)