Rinse the Pearl Barley and Dried Split Peas under cold water; set aside.
Place the Lamb Neck On The Bone in a large heavy-bottomed pot and cover with Water (about 2.5–3 liters). Bring to a gentle boil, reduce heat and skim off any scum that rises to the surface.
Add the rinsed pearl barley and split peas to the pot, then tuck in the Bay Leaves and a few sprigs of Thyme. Season with a little Fine Sea Salt and Black Pepper. Simmer gently, uncovered, for about 1 to 1½ hours, until the meat is tender and the peas/barley have begun to soften.
Meanwhile, peel and dice the Carrots, Onion, Celery and Swede into bite-sized pieces; trim and slice the Leek thinly and rinse well to remove grit.
When the meat is nearly tender, add the prepared carrots, onion, celery, swede and leek to the pot. Continue to simmer for another 30–45 minutes until the vegetables and grains are fully cooked and the broth is flavorful and slightly thickened.
Remove the lamb neck from the pot and set aside to cool slightly. Pull the meat from the bone, discard any excess fat and bones, and shred the meat into bite-sized pieces. Return the shredded lamb to the soup.
Slice the Savoy Cabbage into thin strips and add to the pot during the last 10–15 minutes of cooking so it becomes tender but still bright. Taste and adjust seasoning with more Fine Sea Salt and Black Pepper as needed.
Just before serving, stir in chopped Flat-Leaf Parsley for freshness. Remove the Bay Leaves and any thyme stalks, ladle into bowls and serve hot with crusty bread.
