Boil water, put in lamb shoulder meat. Season lightly with salt, add bay leaf seasoning, vegetable bouquet and parsley stems and gently simmer. When the meat is almost tender, add the barley.
Strain lamb stock, set meat and barley aside. Degrease lamb stock.
Finely dice vegetables, sauté in butter with onion and garlic, add lamb stock and bring to a boil.
Cut the cooked lamb into small cubes. Add meat and barley to the stew form. Add minced parsley. Season the stew with nutmeg, pepper and maybe a little salt and serve.
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