WONDERFUL WINTER LAMB SCOTCH BROTH

NECK FILLET ON THE BONE SLOWLY BRAISED WITH WINTER VEG IN LAMB STOCK

1lb lamb neck fillet on bone
2 sticks celery finely chopped
4 carrots, 1/2 finely chopped rest rough cut
1 leek finely chopped
1 lrg onion finely chopped
1 fresh bayleaf
2 sprigs of thyme
Lamb stock
Cup of pearl barley
4 potato's rough cut
1 swede rough cut
1 savoy cabbage chopped
Sea salt
Black pepper
knob of butter

In a large saucepan add the lamb, chopped onion, carrots, celery & leeks, lamb stock, bay and thyme, bring to a gently simmer and cook for approx 2 hrs, skim off any scum.  At this point I like to remove the bones then add the pearl barley,  potato's and swede, when tender add the savoy for approx ten minutes.  Season to taste and when ready to serve stir in the butter to add a glossy sheen and richness to the broth.