800 gmlamb neck, bone in, cut into 4 pieces (ask your butcher to do this)lamb neck, bone in, cut into 4 pieces (ask your butcher to do this)60 gmpearl barley, soaked in water overnight1large carrot, coarsely chopped2 stalks celery, coarsely chopped1small turnip, peeled and coarsely chopped1leek, washed and thinly sliced350 gmwhite cabbage, thinly sliced¼ cup coarsely chopped flat-leaf parsleyBouquet garni2fresh bay leaves6celery leaves2 stalks flat-leaf parsley3 sprigs thyme
In a large saucepan combine lamb and barley with 3 litres cold water and bring to a simmer over medium heat.
For bouquet garni, wrap herbs in muslin, tie with kitchen twine and add to pan.
Season broth with sea salt and simmer, skimming occasionally, for 1 hour, then add vegetables except cabbage and simmer for 2 hours.
Remove lamb from broth, remove meat and return to soup, add cabbage and simmer for 10 minutes or until cabbage is tender. Season to taste with sea salt and freshly ground black pepper. Ladle soup into bowls and serve scattered with parsley.