A Scottish favourite now consumed worldwide
Put the lamb and water into a sauce pan and bring to the boil over medium heat. Stir off the scum, then stir in the onion, barley and bouquet garni.
Bring the soup back to the boil, lower the heat, partly cover the pan and simmer gently for an hour.
Add the carrots, turnip, leeks and cabbage and season to taste with salt and pepper. Bring back to the boil, partly cover the pan again and simmer gently for about 35 minutes until the vegetables are tender.
Remove any surplus fat, garnish with parsley and fresh crusty bread.