Harvest broth - cawl cynhaeaf

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.