Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put lamb, pearl barley, split peas into very large pot with water. bring to boil on moderate flame. skim froth from top. turn flame to low, and simmer for 30 minutes. add all prepared vegetables,. cover and continue gently for 1 - 1 1/2 hours until lamb is tender. meanwhile peel and boil potatoes when cooked, mash with some butter and milk to taste. spoon into a warmed serving dish - keep warm. to dish up serve broth only into soup bowls and serve with bere scones. follow 1st course by lifting meat from pan and placing on serving platter. surround meat with chunks of vegetables. spoon some of the broth over the dish. scatter with remaining chopped parsley. serve with dish of mashed potatoes.

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.