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.
This comment system
requires you to be logged in through either a Disqus account
or an account you already have with Google, Twitter,
Facebook or Yahoo. In the event you don't have an account
with any of these companies then you can create an account
with Disqus. All comments are moderated so they won't
display until the moderator has approved your comment.
