Hebridean Mutton & Barley Broth

Place mutton (or lamb shoulder on the bone) in a large pot and cover with cold water.

Add pearl barley, chopped onions, carrots, turnips, and leeks.

Bring to a boil and skim any foam from the surface.

Simmer gently for 2.5 to 3 hours until the meat is falling off the bone.

Remove the bones, shred the meat, and return it to the pot.

Season well and stir in chopped parsley before serving.