Scotch Broth

Instructions

1. 1

   Place lamb neck chops in a large pot with cold water. Bring to a boil and skim off any scum.

2. 2

   Add pearl barley, reduce heat and simmer for 30 minutes.

3. 3

   Add diced turnip, carrot, onion, celery and leek.

4. 4

   Season with salt and pepper. Continue simmering for 45-60 minutes until lamb is falling off the bone.

5. 5

   Remove lamb from pot. Shred the meat off the bones and return meat to the soup.

6. 6

   Add chopped kale or cabbage and cook for 5 more minutes.

7. 7

   Stir in fresh parsley. Adjust seasoning and serve piping hot.