Scotch Broth - cooking recipe

Ingredients

1 1/2 lb. lamb (boneless shoulder)
6 c. water
1/2 c. uncooked barley
2 tsp. salt
1/2 tsp. pepper
1 1/2 c. carrots, sliced
2 stalks celery, sliced
1 large onion, chopped
1 c. diced turnips

Preparation

Trim fat from lamb; cut into 3/4-inch pieces.
Heat lamb, water, barley, salt and pepper to boiling in Dutch oven.
Remove heat; cover and simmer for 1 hour.
Add vegetables.
Cover and simmer until lamb and vegetables are tender (approximately 30 minutes).
Skim fat from broth if necessary.