Scotch Broth

• lbs lamb necks, cut into 6 pieces (or shoulder with bones)↗2 lbs
• cold water2 quarts
• barley↗2 tablespoons
• salt↗2 teaspoons
• fresh ground pepper↗1⁄8 teaspoon
• carrot, finely chopped↗1⁄2 cup
• turnip, finely chopped1⁄2 cup
• onion, finely chopped↗1⁄2 cup
• finely chopped leek, including 2 inches of green1⁄2 cup
• finely chopped celery1⁄2 cup
• finely chopped parsley1 tablespoon

Step-by-step instructions

1. 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. 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. 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. 4

   Taste for seasoning. Sprinkle with parsley before serving.