In a large, heavy pot over medium-high heat, saute the lamb until brown on all sides. Deglaze with Scotch Whisky. Add the onion, celery, carrots, leeks, salt, and pepper, and saute until soft, about 5 minutes.
Add the garlic and bay leaves and saute for 1 minute. Add the barley, peas, cabbage and turnip, and cover with water by 2 inches. Bring to a boil, then lower the heat to medium-low and simmer uncovered until thick, 1 to 2 hours. Skim any fat from the top.
Remove the meat from the pot with tongs. When cool enough to handle, cut the meat from the bones. Return the meat to the pot, discarding the bones. Stir in the parsley. Place blue cheese in each serving bowl and ladle the hot soup on top. Serve hot.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1591.35 Kcal (6663 kJ)
Calories from fat	296 Kcal
		% Daily Value*
Total Fat	32.89g	51%
Cholesterol	14.18mg	5%
Sodium	830.49mg	35%
Potassium	271.91mg	6%
Total Carbs	14.04g	5%
Sugars	3.7g	15%
Dietary Fiber	3.62g	14%
Protein	33.63g	67%
Vitamin C	16.6mg	28%
Vitamin A	0.1mg	4%
Iron	0.8mg	4%
Calcium	135mg	13%

Amount Per 100 g
Calories	210.15 Kcal (880 kJ)
Calories from fat	39.09 Kcal
		% Daily Value*
Total Fat	4.34g	51%
Cholesterol	1.87mg	5%
Sodium	109.67mg	35%
Potassium	35.91mg	6%
Total Carbs	1.85g	5%
Sugars	0.49g	15%
Dietary Fiber	0.48g	14%
Protein	4.44g	67%
Vitamin C	2.2mg	28%
Iron	0.1mg	4%
Calcium	17.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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