Once you introduce meat to your baby, lamb is a great choice, not least because it's high in iron, which babies need as their iron stores start to dwindle around 6 months old. My little one loved this lamb and it was so easy and cheap to make.
Makes: 10 baby portions, approximately
1 lamb shank
1 pinch dried thyme (optional)
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Method Prep:10min › Cook:45min › Ready in:55min
Place the lamb shank in a saucepan and cover with water. Add a pinch of thyme, if desired. Place over medium high heat, cover with a lid and bring to the boil. Reduce heat to a simmer and cook till the meat is falling off the bone, 45 minutes to 1 hour.
Remove the lamb from the saucepan and place in the fridge to cool. Pour about 500ml of the cooking liquid in a measuring jug and chill in the fridge, discarding the rest. Chill both in the fridge for about an hour, or up to overnight.
Remove the meat from the bone and also remove any excess fat or tendons. Place the meat in a food processor.
Skim off the solidified fat from the chilled cooking liquid and discard. Pour about 75ml of the liquid into the food processor along with the lamb.
Process the lamb till a fine, even texture is achieved, adding more liquid as needed.
Spoon the mixture into a baby food freezing tray in 30ml portions. Freeze and use within 3 months.