Scotch Broth

• 1 lb neck or breast of lamb
• 2 carrots
• 1 oni

Put the neck or breast of lamb in a large pan and cover with plenty of cold water. Bring to the boil and skim carefully. Throw in another cupful of cold water, bring to the boil and skim again. Simmer the meat while you clean all the vegetables and chop them small. Throw them and the pearl barley into the pan with the meat, add salt, pepper and half the parsley, and simmer gently, covered, for