Scotch Broth

1 (1 1/2 pound) boneless lamb shoulder
6 cups water
1/2 cup barley
1 tablespoon salt
1/2 teaspoon pepper
3 carrots, sliced
2 stalks celery, sliced
2 medium onions, chopped
1 cup diced rutabaga or turnip
Minced parsley

Trim fat from lamb; cut lamb into 3/4-inch cubes. Heat lamb, water, barley, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1 hour.

Add vegetables to lamb mixture. Cover and simmer until lamb and vegetables are tender, about 30 minutes. Skim fat if necessary. Sprinkle with parsley.

Yields 6 servings.