2 lb / 900 gr neck of Welsh lamb
3 pints / 1,4 lt lamb or vegetable stock
½ peas, shelled
½ lb / 230 gr broad beans, shelled
1 small cauliflower, broken into florets
1 medium leek, diced
1 medium carrot, diced
1 medium onion, diced
1 medium turnip, diced
1 medium parsnip, diced
2-3 lettuce leaves, shredded
Salt and pepper
Chopped parsley to garnish
Trim the lamb to remove the fat. Place the meat in a saucepan with a very little cooking oil and brown on all sides.
Cover with stock and bring to the boil, skimming if necessary.
Prepare all the vegetables and set aside the cauliflower and lettuce until later. Add the rest of the vegetables to the meat and season with salt and pepper.
Cover and simmer for 21/2 – 3 hours. Add the cauliflower and lettuce to the broth 20 minutes before the end of the cooking time. Sprinkle with chopped parsley and serve piping hot with crusty bread.