1 1/2 to 3 lb. lamb, neck pieces
1 c. barley
12 sm. onions
1 lb. carrots, sliced
1 lb. lima beans

Brown the lamb pieces in shortening, add hot water with barley and cook for 1/2 hour in a 6 quart pot. Clean and slice (prepare) the onions and carrots and lima beans then add to boiling meaty broth. Cook until tender adding more water if needed.