Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put the lamb and water into a large saucepan and bring to a boil. skim off the scum, then stir in onion, barley and bouquet garni. bring the soup back to a boil, then partly cover the saucepan and gently simmer for 1 hour. add the remaining vegetables and season to taste with salt and pepper. bring to a boil, partly cover again and simmer for another 35 minutes, until the vegetables are tender. remove any surplus fat from the top of the soup. remove the bouquet garni. serve hot, sprinkled with chopped parsley.

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.