This broth is the base for Scotch Barley Broth. Makes 2 quarts.

3 lbs. lamb neck or breast
3/4 c. quick cooking pearl barley
1 tbsp. salt
10 peppercorns

Put lamb in large heavy kettle or Dutch oven with 3 quarts water. Bring to boil, skim and add remaining ingredients. Cover and simmer 1 1/2 to 2 hours. Remove meat. Trim off fat and discard bones. Cut meat in bite size pieces. Cool or chill broth and lift off excess fat.