Place the lamb necks in a heavy 4-5 quart casserole.

Add 2 quarts of cold water.

Bring to a boil over high heat.

Skim off the foam and scum as they rise to the surface.

Add the barley, salt, and pepper.

Reduce heat to low.

Simmer partially covered for 1 hour.

Add the carrots, turnips, onions, leeks, and celery.

Partially cover again.

Cook for 1 hour more.

Transfer the lamb to a plate using a slotted spoon.

Pull or cut the meat away from the bones.

Discard the bones, fat, and gristle.

Cut the meat into 1/2 inch cubes.

Return the meat to the soup.

Simmer for 2 or 3 minutes to heat it through.

Taste for seasoning.

Sprinkle with parsley before serving.