Scotch Broth Soup

• 800 g Lamb neck, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 2 Bay leaves
• 2 liters Water
• 120 g Pearled barley
• 120 g Split peas
• 1 medium Yellow onion
• 1 large Leek
• 2 medium Carrot
• 400 g Fresh swede, peeled
• 15 g Fresh parsley

1. Put the lamb neck into a stockpot with the water, bay leaves, peppercorns and 1 tsp of the fine sea salt. Bring to the boil, then reduce to a gentle simmer and skim off any foam. Cover and simmer for 60 minutes, until the lamb is starting to feel tender.
2. Meanwhile, rinse the pearled barley and split peas in a colander under cold water until the water runs clearer. Peel and dice the onion, then trim and slice the leek, washing well to remove any grit. Peel and dice the carrots and swede into small, even pieces so they cook at the same rate.
3. Stir the barley and split peas into the pot, then add the onion, leek, carrots and swede. Return to a gentle simmer, partially cover, and cook for 45 minutes, stirring occasionally, until the grains are tender and the broth is thick. If it looks too thick, add a splash of water and keep simmering.
4. Lift out the lamb neck and set it on a board until cool enough to handle. Pull the meat from the bones, discarding any large pieces of fat, then shred or chop it into bite-sized pieces. Return the meat to the pot and discard the bay leaves.
5. Simmer for 5 minutes to warm the lamb through, then taste and season with the remaining 1 tsp fine sea salt if needed. Finely chop the parsley and stir most of it through the soup. Ladle into bowls and sprinkle over the remaining parsley to serve.

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