Place lamb necks, water, carrots, onions, rutabaga, salt, pepper, and rosemary in a large kettle.

Cover the kettle and bring to a boil.

Reduce heat and simmer for 1.5 hours.

Remove the kettle from the heat.

Remove the meat from the bones.

Skim the fat from the soup.

Return the meat to the soup.

Bring the soup to a boil and add the barley.

Simmer for 30 minutes, or until the barley is tender.

Garnish each serving with chopped parsley, if desired.