Quantities for 10 large main meal portions 1.5 kg scrag end or shoulder of British mutton, cut into large pieces 130 gm pearl barley 4 ltr cold water Bouquet garni (parsley, thyme, bay leaf, black peppercorns) 3 medium onions, peeled and finely diced 5 leeks, cleaned and finely diced 5 carrots, trimmed and finely diced 10 celery stalks, finely diced 3 small white turnips, scrubbed and finely diced 200 gm cabbage, shredded 3 tbsp fresh parsley, chopped Salt and freshly ground pepper
Trim the mutton of excess fat. Put the barley into a large saucepan and add the water, then the lamb. Bring to the boil and put in the bouquet garni. Cover with a lid, but use a wooden spoon to make sure the lid doesn’t close properly, and simmer for about 1 1/2 hrs, taking off the scum regularly. Stir occasionally as well to make sure the barley doesn’t stick. Add the onion, leek carrot, celery and turnip to the pan, and simmer for about 10mins. Take out the meat and dice it. Put the meat back into the pan with the shredded cabbage. Cook for 5 – 10 mins more. Check the seasoning, add the parsley, and serve.