This is a  traditional Irish broth commonly used in Ireland.

• 1lb. lean neck of lamb
• 10oz.diced carrot
• 6oz. diced onion
• 2 chopped leeks
• 1 diced turnip
• 1 tablespoon pearl barley
• 7 1/2 -8 1/2  cups of water
• salt & freshly ground pepper
• chopped parsley
  

Cut up the meat into small pieces.
Place all of the ingredients except the parsley into a saucepan.
Season with the salt and pepper.
Add the water and cover, bring to a boil and simmer for 1 1/2 to 2 hours.
Stir in the fresh parsley and serve hot.

Serves 6

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