Scotch Broth

Classic Sunday-night supper. Even better the next day; the barley thickens it into stew. · 2 lb lamb neck or shoulder, bone-in · 10 cups water · ½ cup pearl barley · 1 large onion, diced · 2 carrots, diced · 1 turnip, diced · 1 leek, sliced · Salt and pepper · Chopped parsley to serve