Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: place the lamb in a heavy 4-5 quart casserole and add the water. bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface. add the barley, salt, pepper, and reduce heat to low, and simmer partially covered for 1 hour. add the carrots, turnips, onions, leeks, and celery, partially cover again, and cook for 1 hour more. with a slotted spoon, transfer the lamb to a plate and pull or cut the meat away from the bones. discard the bones, fat and gristle, and cut the meat into 1/2 inch cubes. return the meat to the soup and simmer for 2 or 3 minutes to heat it through. taste for seasoning. sprinkle with parsley before serving.

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.