Categories: Soups/stews, Ethnic 
      Yield: 1 servings 
  
      1 kg Welsh neck of lamb                  1 sm Turnip 
    200 g  Peas                                1 sm Cauliflower 
    200 g  Broad beans                         5    Sprigs of parsley 
      1 md Carrot                          1 1/2 l  Water 
      1    Onion                                    Salt and pepper 
  
  Remove as much fat as possible from the meat. Place the meat in a large 
  saucepan and cover with the water. Bring to the boil and skim any fat from 
  the surface of the liquid. Shell the peas and beans. Peel and dice the 
  carrot, onion and turnip. Add the vegetables, except the cauliflower, to 
  the meat. Season. Cover the saucepan and simmer slowly for 3 hours. 30 
  minutes before serving the broth, cut the cauliflower into sprigs and add 
  to the saucepan. Serve hot decorated with sprigs of parsley. 
   
  From:Country Cookery - Recipes from Wales by Sian Llewellyn.