Traditional Welsh Lamb Broth

Simmer lamb (shoulder or neck on the bone) in water with onions. Skim frequently.

Add pearl barley, swede, and carrots. Simmer for 1.5-2 hours until the meat is falling off the bone.

Add potatoes and plenty of sliced leeks for the final 20 minutes.

Shred the meat, return to the pot, and garnish with mountains of fresh parsley.

The Welsh national dish, best enjoyed the day after it's made.