Ingredients:
1.2 kg of lamb, shoulder, neck, or leg, cut into 1-inch pieces
2 Tbsp olive oil or vegetable oil
1 tsp sea salt
1/4 tsp freshly ground black pepper
2.4 Lt of chicken stock, water, or a combination of both
1/4 cup pearl barley
2 bay leaves
(Stems of fresh thyme, oregano, parsley and rosemary tied together with string) known as a bouquet garni
2 medium leeks - white and light green only, chopped
1 medium onion - chopped
2 small turnips, peeled and cut into cubes
3 medium carrots, peeled and cut into small cubes
1 cup shredded cabbage
Salt & pepper to taste.
2 Tbsp fresh parsley for garnish
METHOD:
In a large pot, cook the seasoned lamb pieces in some olive oil over medium-high heat. Sear until the meat is browned. 
Pour in the chicken stock, making sure to scrape the bottom of the pot for any leftover bits of flavour from the lamb. Stir in the pearl barley, bay leaves, and the bundle of fresh herbs.
Bring the broth to a boil and then reduce to low heat. After that, allow the soup to simmer for 1 hour with the lid on the pot but open enough to let some of the steam escape.
Add the rest of the vegetables (except the shredded cabbage) to the pot and stir. Let the soup come back up to a boil and then back down to a simmer for an extra 30 mins.
Stir the shredded cabbage into the soup and simmer for another 15 mins. Remove and discard the bay leaves and the remains of the herb bundle.

Garnish with parsley and serve with hot crusty bread