Serves four.

25g butter
1 large onion, chopped
1 leek, chopped
3 carrots, chopped
1 small turnip, chopped
2 sticks celery, chopped
50g pearl barley
1½-2 litres of lamb stock 
500g cooked shoulder of lamb, shredded
2 tbsp chopped parsley

Put the butter and all the vegetables in a pan and sweat for five minutes.

Add the pearl barley, cover with a litre of the lamb stock and cook on a medium heat for 25 minutes. Keep adding more stock as the barley absorbs it.

Once the barley has cooked, add the remaining stock until you have a nice consistency – you are aiming for a good, thick soup.

Add the shredded lamb and the parsley and bring to the boil. Serve the broth immediately with some nice, crusty bread.