LAMB AND BARLEY SOUP  

1 tablespoons vegetable oil
2 1/2 pounds meaty lamb neck bones
10 cups water
1/2 small cabbage, chopped
2 carrots, peeled, chopped
1 large onion, chopped 
1/2 large rutabaga, peeled, chopped
2/3 cup pearl barley, rinsed
3 tablespoons instant beef bouillon granules
2 teaspoons dried thyme
2 bay leaves
Pinch of ground allspice

Heat oil in heavy large pot or Dutch oven over 
high heat. Add lamb bones; sauté until dark brown, 
about 10 minutes. Add remaining ingredients. Bring 
to boil. Reduce heat to medium; simmer until lamb, 
barley and all vegetables are tender and soup is 
thick, stirring occasionally, about 1 hour 30 
minutes. Remove bay leaves. Season with salt and 
pepper.