2 lbs. lamb shoulder with bone
2 qts. water
1/4 tsp. fresh ground pepper
2 stalks celery, diced
1/2 c. diced white turnip
1/8 tsp. thyme
1 leek (including 2 inches of the green part) sliced
1/4 c. barley
2 tsp. salt
1 med. onion, chopped
2 med. carrots, diced
1 clove garlic, minced
1/8 tsp. rosemary

Put lamb and barley in a large pot. Add 2 quarts water, salt and pepper. Bring to a boil. Reduce heat, cover and simmer about 2 hours. Add vegetables, garlic and herbs. Simmer 45 minutes longer or until meat and vegetables are tender.

Remove meat from pot. Trim off fat and bones, cut the meat into small cubes and return it to the pot. Skim off all the fat and correct the seasoning. Reheat the soup to a simmer and serve.