2 lb. lamb neck or shoulder t-bone
2 qt. cold water
2 tbsp. barley
2 tsp. salt
1/8 tsp. pepper
1/2 c. each finely chopped carrots, turnips, onions, leeks, celery and parsley

Use a 4 to 5 quart Dutch oven. Boil meat on high heat. Skim foam. Add barley, salt and pepper. Reduce to low heat, simmer partially covered for 1 hour. Skim foam again.

Add raw vegetables partially cover. Cook 1 hour more. Remove meat with slotted spoon. Transfer to a plate. Remove meat from bone - return meat to soup. This recipe was given to me by Ella Bowes.