Scotch Broth

• 1 12 lbs lean lamb
• 34 cup pearl barley, soaked 12 hours in cold water
• 4 onions, sliced
• 1 cup carrot, diced
• 1 cup turnip, diced
• 1 cup green peas
• 3 quarts water, boiling
• 1 tablespoon salt

1. Combine all ingredients except salt in kettle and cover with tight fitting lid.
2. simmer for 3 hours stirring occasionally.
3. Season befroe serving.
4. Adjust salt to taste.
5. Original recipe called for only 2 tsp salt, but I found it needed far more.

lean lamb, pearl barley, onions, carrot, green peas, water, salt

Taken from www.food.com/recipe/scotch-broth-245316 (may not work)