Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: 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.