|1.00 kg||mutton — neck|
|1.00||onion — large, chopped|
|75.00 g||pearl barley — soaked overnight|
|75.00 g||split peas — soaked overnight, rinsed|
|1.00||leeks — sliced|
|3.00||turnips — small, cubed|
|3.00||carrots — diced|
|30.00 ml||fresh parsley — chopped|
In a large saucepan, heat oil and brown lamb, add onion and sauté for 1 minute.
Add water to cover, bring to the boil and skim off any deposits on the surface.
Add presoaked barley and peas, and simmer for 30 minutes.
Add remaining ingredients, except parsley, and continue to cook gently for a further 1/2 hour.
Remove neck of lamb and allow to cool.
Trim off meat, chop it roughly and return to soup, discarding bones.
Just before serving, garnish with parsley.