Irish Lamb and Barley Soup

1 tablespoon vegetable oil
2 1/2 pounds meaty lamb neck bones
10 cups water
1/2 small cabbage, chopped
2 carrots, peeled and diced
1 large onion, chopped
1/2 large rutabaga, peeled, diced
2/3 cup pearl barley, rinsed
3 tablespoons instant beef bouillon
2 teaspoons dried thyme
2 bay leaves
1/16 teaspoon ground allspice
Salt
Black pepper

Heat oil in a large heavy pot or Dutch oven over a high heat. Add lamb bones and saute until dark brown for about 10 minutes. Add remaining ingredients. Bring to a boil and reduce heat to medium temperature. Simmer and stir occasionally until the lamb, barley and all the vegetables are tender and the soup is thick. Cooking time is about 2 hours. Remove the bay leaves and season with salt and black pepper.

Serve with the traditional Irish Soda Bread.

Makes 8 servings