Place the lamb, herb bundle, bay leaves, peppercorns and a pinch of salt in a pan, cover with water, bring to the boil, skim, reduce to the gentlest of simmers, and add the vegetables and barley. Cook for 1 hour. Check the meat with a knife to see if it is giving, but catch it before it is overcooked (watch that it never cooks too fast). Decant into a clean china container and allow to cool in its broth.