Cooking time: 2 1/4 hours
ingredients
serves 6
1 1/2 pound mutton scrag or middle neck of lamb, trimmed of excess fat and chopped
7 1/2 cups water
salt and freshly ground black pepper
3 tablespoons pearl barley
3 small carrots, chopped
3 small leeks, chopped
2 small turnips, chopped
1 onion, chopped
2 celery stalks, chopped
chopped parsley to garnish
method
1. Put the lamb into a saucepan with the water and bring to the boil. Skim off the scum that rises to the surface.
2. Add seasoning and the barley, then cover the pan and simmer for 30 minutes. Stir in the vegetables, re-cover the pan and simmer for a further 1 1/2 hours.
3. Lift out the lamb with a slotted spoon and remove the meat from the bones. Shred the meat.
4. Skim the fat from the surface of the soup. Return the meat to the soup and reheat. Sprinkle with parsley.
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