Scotch Broth

6-8 Servings

1 lb. lamb neck bones
1/2 c. barley
8 c. water
(2 cups chicken broth)
3 chicken B. cubes
4 carrots
4 sticks celery
1 onion
1 turnip
Salt, pepper, basil, rosemary

Chop 2 carrots, 2 celery, onion into 2 c. chicken broth in blender.  Add this blended mixture to lamb, barley & 6 c. water in large pot.

Simmer 1-1/2 hr. - Cool & refrigerate. - Skim off fat; remove lamb meat from bones.  Return to pot.

Add to this 2 chopped carrots, 2 celery sticks & turnip.

Add seasoning & simmer until vegetables are cooked.

I usually add 3/4-1 cup peas for last 5 min. of cooking.