2 lb neck of lamb, bone in
6 cups water
1 cup carrots, diced
2 onions, chopped
1 cup yellow turnip, pared and chopped
1 cup celery, diced
1 1/2 Tsp salt
1/4 Tsp pepper
1/4 Tsp rosemary, crumbled
2 Tbsp barley
Place meat, water, carrots, onions, rutabaga, salt, pepper and
rosemary in large kettle. Cover; bring to boiling. Lower heat;
simmer 1 1/2 hours.
Remove kettle from heat. Remove meat; bone. Skim fat from soup.
Return meat to soup. Bring to boiling; add barley. Simmer 30
minutes, or until barley is tender. Garnish each serving with
chopped parsley, if you wish.