- 1lb. lean neck of lamb
- 10oz.diced carrot
- 6oz. diced onion
- 2 chopped leeks
- 1 diced turnip
- 1 tablespoon pearl barley
- 7 1/2 -8 1/2 cups of water
- salt & freshly ground pepper
- chopped parsley
Cut up the meat into small pieces.
Place all of the ingredients except the parsley into a saucepan.
Season with the salt and pepper.
Add the water and cover, bring to a boil and simmer for 1 1/2 to 2 hours.
Stir in the fresh parsley and serve hot.