Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: cut lamb into small cubes. place in deep pot with barley. cover well with cold water. bring to a boil. skim off the foam, then simmer about 1/2 hour. add carrots, leek, bay leaves, peppercorns, salt and a sprig of parsley. bring to a boil again; reduce heat and simmer, stirring occasionally, for 1 hour. stir in chopped parsley and heat through. serve with hot crusty bread.

Target recipe: in a large stockpot or dutch oven, cover the lamb with cold water; bring to a boil. add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours. add more water to adjust for any evaporation; skim the surface of the soup as necessary. remove meat from broth; cut meat from bone and cut in small pieces. discard the bones and return the meat to the soup. continue simmering. in a skillet, melt the butter over medium heat. add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes. add the vegetables to the soup. simmer for about 10 minutes, or until the vegetables are tender. add salt, pepper, and seasonings to taste.