Traditional Welsh Cawl Haf (Summer Cawl - Lighter Vegetable & Lamb)

Simmer lamb (neck or shoulder) in water and skim the fat. Instead of winter root veg, add new potatoes, spring onions, and broad beans.

Simmer until the lamb is tender.

Stir in plenty of fresh peas and a handful of chopped parsley at the end.

Serve warm (not boiling hot) in large bowls with a side of Caerphilly cheese and bread.