I use ground lamb for scotch broth (lamb and barley soup). I was crazy
for Campbell's scotch broth when I was a kid, though I rarely see it
stocked now so I have to make my own. My not-very-formal recipe goes
something like this:

Simmer 1 lb ground lamb in 4 cups water until the meat is cooked
through. Chill the lamb/water stock overnight and in the morning remove
the hard fat that solifies on top. Bring the broth to a boil again and
add 1 cup barley. Simmer 45 minutes. Add water if the mixture seems too
thick. Add 1 cup each chopped onions, chopped carrot, and chopped
cabbage, and simmer 10 more minutes. Add salt and pepper to taste.