1 1/2 lb. lamb (boneless shoulder)
6 c. water
1 tbsp. salt
3 carrots, sliced
2 med. onions, chopped
1 c. diced rutabaga or turnips
Snipped parsley
1/2 c. barley
1/2 tsp. pepper
2 stalks celery, sliced

Trim fat from lamb, cut lamb into 3/4 inch cubes. Heat lamb, water, barley, salt and pepper to boiling in Dutch oven. Reduce heat. Cover and simmer 1 hour. Add vegetables to lamb mixture. Cover and simmer until lamb and vegetables are tender, about 30 minutes. Skim fat if necessary. Sprinkle with parsley.