Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 kg Welsh neck of lamb
200 g Peas
200 g Broad beans
1 md Carrot
1 Onion
1 sm Turnip
1 sm Cauliflower
5 Sprigs of parsley
1 1/2 l Water
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.

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