Place the lamb chunks and water into a large saucepan.

Bring the mixture to a boil over high heat.

Once boiling, reduce heat and skim off any scum that rises to the surface.

Stir in the chopped onion, pearl barley, and bouquet garni.

Return the soup to a boil, then reduce heat to low.

Partly cover the saucepan and gently simmer for 1 hour.

Add the chopped carrot, turnip, and leeks to the soup.

Also add the shredded white cabbage to the pot.

Season the soup to taste with salt and pepper.

Bring the soup back to a boil, then reduce heat to low once more.

Partly cover the saucepan again and simmer for another 35 minutes, or until the vegetables are tender.

Remove any surplus fat from the top of the soup using a spoon or ladle.

Carefully remove the bouquet garni from the soup and discard it.

Serve the Scotch Broth hot in bowls.

Sprinkle each serving with freshly chopped parsley as a garnish.