2 Lb Neck Of Lamb -- Bone In
8 Cups Water
1 Cup Carrots -- Diced
2 Med Onions -- Chopped
1 Cup Yellow Turnip -- Pared And Chopped (or rutabaga)
1 Cup Celery -- Diced
1 1/2 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Rosemary -- Crumbled
1/4 Cup 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.