Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: the night before soak barley in cold water and put lamb in crock pot and leave overnight, or alternatively boil on stove top then simmer till ready.(i only use some water in the crock pot and add the rest to the cooking pot later). put stock in large soup pot and season. add barley and bring to the boil. add the next four ingredients and simmer till veg and barley are soft, if using flank meat cut some of the meat up and add to soup discarding any fat. add peas and simmer for another 5 to 10 minutes. serve with some crusty bread and enjoy.

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.