This Scotch Broth recipe is from my Granny's cookbook and is a traditional soup is loved the world round.

 Scotch Broth
 
   2  Lb            Neck Of Lamb with Bone In
   8  Cups          Water
   1  Cup           Diced Carrots
   2  Med           Chopped Onions
   1  Cup           Pared And Chopped Yellow Turnip 
   1  Cup           Diced Celery
   1 1/2  Tsp       Salt
   1/2  Tsp         Pepper
   1/2  Tsp         Rosemary
   1/4 Cup          Barley
 
Put the lamb,water, carrots, onions, turnip, salt, pepper and rosemary
in large kettle.  Cover and bring to a boil.  Lower heat; simmer 2 hours.
Remove pot from heat.  Remove meat with bone.  Skim fat from soup.
Return meat to soup.  Bring to a boil and add barley.  Simmer 40 minutes,or until barley is tender.

Serve with warm bread and unsalted butter.