Ingredients: 1 lb scrag neck of lamb White Pepper 2oz pearl barley 2 large carrots 1 large onion 4oz hard cabbage 1 small turnip 4oz frozen peas 1 tsp chopped parsley Method: 1. Cut excess fat of the neck of lamb, in a pot add the pieces to 1L cold water, 1tsp of salt and the pearl barley. 2. Bring slowly to boil, skim the soup. 3. Slice and dice all the vegetables, add them and peas to soup. Bring to boil then cover and simmer for 2 hours. 4. Season with salt, pepper and parsley. ( Soup tastes better if refrigerated overnight and fat scraped off before reheating ) Ready to serve !
