2 1/2 lbs. lamb shoulder, cut into 2 inch pieces
10 c. water
1/2 c. pearl barley
3 tbsp. butter
2 med. onions, coarsely chopped
1/2 c. diced yellow turnip
2 stalks celery, chopped
Salt and freshly ground black pepper

Put the lamb in a large soup pot; add the water and barley, and bring the mixture to a boil. Simmer, covered, for 2 hours, or until meat is tender. Remove bones, then chop the meat and reserve.

In a skillet melt the butter and cook the vegetables very slowly for 15 minutes. Add the meat and vegetables to the soup and cook for 30 minutes more. Season with salt and pepper to taste. Serves 10.