|Lamb neck chops||2 Pound|
|Pearl barley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Chopped parsley||2 Tablespoon|
Remove as much fat as possible from meat and any loose bones.
Place in a deep saucepan and cover with the water.
Bring slowly to the boil, skimming when necessary.
Add washed barley and salt and simmer,covered, for 30 minutes.
Add diced vegetables and cook for a further 1 1/2-2 hours or until meat is tender.
Lift out meat pieces, trim off as much lean meat as possible and cut into small pieces.
Return to broth and stir in pepper to taste, more salt if necessary and parsley.
Calories 454 Calories from Fat 293
% Daily Value*
Total Fat 32 g50%
Saturated Fat 15.6 g78.1%
Trans Fat 0 g
Cholesterol 101.3 mg33.8%
Sodium 1127.2 mg47%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2.4 g9.7%
Sugars 4.3 g
Protein 26 g53%
Vitamin A 64.7% Vitamin C 31.9%
Calcium 8.2% Iron 18.5%
*Based on a 2000 Calorie diet