Scotch broth with winter root veg

INGREDIENTS

• ½ quality shoulder of lamb, about 1kg, or 600g leftover roast lamb
• sea salt
• freshly ground white pepper
• 1 leek, trimmed, washed and roughly chopped
• 2 sticks celery, roughly chopped, leaves reserved
• 2 onions, peeled and finely sliced
• 2 carrots, peeled and roughly chopped
• olive oil
• 3 litres organic lamb stock
• 1 small swede, peeled and roughly chopped
• 1 large potato, peeled and roughly chopped
• 80 g pearl barley
• 1 small bunch fresh parsley, leaves picked
• 1 loaf fresh crusty bread, to serve
• 1 splash Scotch whisky, optional