In a large stock pot, cover the lamb with cold water; bring to a boil. Add the barley, cover the pot, and simmer until the meat and barley is tender- 1 hour. Remove the meat from the broth. Cut the meat from the bone, discard the bones and return the meat to the soup. Continue simmering. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery and onion and cook stirring often for 10 minutes. Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper.

This is getting away from the classic version but-

Optional: 1/2 c parsnip 1/2 c shredded cabbage 1

1/4 t cayenne

1/2 t thyme or sage

1 T Worcestershire sauce # sliced leek, white and green sections #

# = my favorites [Jw]

Jim Weller