First, you gotta choose your lamb.

We go 2 different ways;

1- the economical shank or

2- the more expensive "steak".

This is where you choose a really nice leg of lamb, select where the thickest part is
and have the butcher cut it there. You then keep the big part as a small roast and
the other part is cut up into 1 inch thick slices.(stew meat, also works well on the BBQ...
remember to keep frozen).

• Then select a good sized pot ( not aluminum )put the, preferably frozen, lamb in the bottom.
  
• Add three carrots (loose cut) half peeled celery root (or regular celery if you can't get the root).
  
• One small onion ( unpeeled, but cleaned of excess exterior, cut in half only)one whole,uncut HEAD (yes, head) of garlic.
  
• One small loosely cut rutabaga(turnip)a zucchini or two or ....a selection of veggies including potato.
  
• Fill pot to one inch or so from the brim with Spring water ( not the devoid-of-nutrient distilled"drinking" type).
  
• Bring the lot to a boil. After ten minutes begin to remove the froth from the top of the liquid.Reduce heat to medium.
  
• Now add 2 good cups of rinsed barley ( pearled or pot makes no difference).
  
• Simmer covered for 1 hour. Add your favorite herbs and spices ( ours prefers spicy like cayenne...)
  
• We use savory, thyme, rosemary, black pepper, madras, coriander powder, cumin, herbe de Provence and for a large pot 2-3 tbsp dark soya sauce.
  
• Simmer covered for another hour. Then, remove the head of garlic and the meat. Remove the fat and bones from the meat.
  
• Cut up the meat into bits, toss the fat in the garbage, toss the meat and the marrowed bones back into the pot.
  
• When the garlic head has cooled, squeeze out the paste and add it back into the pot minus the skin.Let simmer another hour UNcovered.
  
• Salt and pepper to taste.Don't forget to occasionally stir the pot throughout the process.
  
• Get yourself a nice big bowl, a piece of quality Pita or healthy bread and enjoy !!!