Ingredients

• 455 g (1 lb) scrag end neck of lamb, wiped with a damp cloth
• 1.7 l (3 pt) meat stock
• 30 g (1 oz) pearl barley
•   salt and pepper
• 1 small turnip or swede, finely diced
• 3 medium carrots, finely diced
• 1 large leek, slit lengthwise, rinsed, cut into 2.5 cm lengths
• 1 medium carrot, coarsely grated
• 1 tablespoon parsley, chopped

Method

1. Wipe the meat with a damp cloth and put into a large pan with the stock, barley and a little seasoning. Bring to the boil and skim well.
2. Add the diced turnip or swede, and the carrots. Slit the leek lengthwise and rinse well under cold running water, then cut into 2.5 cm (1 in) lengths. Add to the broth and stir well.
3. Cover and simmer for 3 hours.
4. Remove the lamb from the broth, take the meat off the bones and chop roughly. Put the meat back into the broth with the grated carrot. Taste, and adjust the seasoning.
5. Simmer for a further 20 minutes. Stir in the chopped parsley and serve the broth piping hot.

Notes