-450g mutton or neck of lamb -1000 ml of water -40g pearl barley and 80g dried peas, soaked overnight -A large carrot a large onion, leek (all sliced and trimmed), a small dicedturnip and 150g shredded cabbage -Handful of chopped parsley
Instructions:
Trim any excess fat from the mutton and put in a large pan with the water,pearl barley, peas and seasoning. Bring to the boil and simmer for an hour. Add the carrot, onion, leek and turnip, return to the boil and simmer foranother 30 minutes or until the vegetables are just cooked. Add the cabbage andcook for another 15 minutes. Remove the mutton from the pot and trim off themeat (into small pieces if they are to be served with the soup) and return itto the pot, discarding the bone. Skim off any fat, season to taste and sprinkleparsley on the piping hot bowls of soup before serving.
