Instructions: Broth: In a large saucepan, bring the canned stocks, water, bouquet garni and potato to a boil, reduce the heat and simmer for 30 minutes. Strain and return to the saucepan (throw out the potato , which was there to absorb excess salt).

Stew base: Heat the oil in large saucepan over medium heat and cook the onions, without browning, until slightly limp, about 5 minutes. Add the broth and lamb necks, bring to the boil, reduce the heat and simmer for 2 1/2 hours, or until the meat falls off the bone.

While the lamb necks are cooking, in a separate small saucepan, mix the barley with the boiling water, stir once, cover, and return to the boil.

Reduce the heat and simmer for 30 minutes. Drain and retain.

When the lamb is cooked, remove it from the broth, strip off the meat and set aside. Strain the broth into a fat separator cup.

Stew: Return the defatted broth to the large saucepan and add the carrots, potatoes, boiling onions and pepper, bring to a boil, reduce the heat so that it just bubbles. Add the rosemary and lamb and simmer for 10 minutes.

Stir in the cooked barley and simmer for 10 minutes. Add the mushrooms and cook for 5 minutes.

To serve: Line four large soup bowls with several of the spinach leaves.

Ladle the hot stew on and serve with the uncooked spinach leaves sticking up around the sides of the bowl like a garland.

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