Traditional Welsh Lamb Broth with Barley

Place lamb shoulder or shanks in a large pot, cover with cold water, and bring to a boil. Skim any foam from the surface.

Add a handful of pearl barley, chopped onions, carrots, swede (rutabaga), and parsnips.

Simmer very gently for 2 hours until the meat falls off the bone. Finally, add plenty of sliced leeks and fresh parsley.

Remove the meat, discard bones, and return the shredded meat to the broth.

Serve in deep bowls, often with a hunk of crusty bread and Caerphilly cheese.