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: 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.