Scotch Broth

Directions

1. 1
   In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
2. 2
   Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 11/2 hours.
3. 3
   Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
4. 4
   Remove meat from broth; cut meat from bone and cut in small pieces.
5. 5
   Discard the bones and return the meat to the soup.
6. 6
   Continue simmering.
7. 7
   In a skillet, melt the butter over medium heat.
8. 8
   Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
9. 9
   Add the vegetables to the soup.
10. 10
    Simmer for about 10 minutes, or until the vegetables are tender.
11. 11
    Add salt, pepper, and seasonings to taste.