method
1. Wash the barley and drain thoroughly. Wipe and trim the lamb and cut into pieces. Melt the butter in a saucepan or flameproof casserole. Add the lamb and fry over a high heat till browned on all sides.
2. Peel and chop the onions; trim and slice the celery. Add to the meat and fry till transparent. Add the barley and cook for 2 minutes. Sprinkle in the flour and cook, stirring, till flour begins to brown. Gradually add the water and bring to the boil, stirring constantly. Add the sugar, salt and pepper. Cover and simmer for about 1 1/2 hours.
3. Peel and quarter the potatoes; scrape and slice the carrots. Add to the soup and simmer for a further 30 minutes.
4. Wash and finely chop the leek and add to the soup. Simmer for 3 minutes more. Taste and adjust the seasoning. Serve immediately with toast or granary rolls and butter.
