1. Cover the lamb with cold water, bring to the boil and skim carefully.
2. Add the barley and bay leaves, and simmer gently for 60 minutes.
3. Add the diced carrot and parsnip.
4. Add the sliced leek and celery.
5. Cook for another 30 minutes until everything is tender and the barley has thickened the broth.
6. Season with salt and pepper and serve with plenty of parsley.
Tip: This is a meal in a bowl – the barley keeps thickening it, so by the next day it is almost a stew. Loosen it with a little water.
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