---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups/stews, Ethnic
       Yield: 1 servings
       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