Lamb & Mint Puree
Published by Avo Parenting · · How our recipes are written
- Nut-free
- Dairy-free
- Age
- 6 months+
- Prep
- 10 min
- Cook
- 25 min
- Difficulty
- Easy
Ingredients
- 100g boneless lamb (shoulder or leg)
- 3-4 fresh mint leaves
- 4-5 tbsp reserved cooking liquid or water
Method
- 01
Trim and cut lamb into small pieces.
- 02
Place lamb in a small pot, cover with water, and simmer over medium-low heat for 20–25 minutes until fully cooked and tender.
- 03
Wash a few fresh mint leaves and set aside.
- 04
Reserve the cooking liquid, then transfer lamb and mint leaves to a blender.
- 05
Add 4–5 tablespoons of reserved cooking liquid and blend until completely smooth.
Gallery
How to offer
Serve warm on a spoon. The mint adds a gentle flavour that helps broaden baby's palate.
Storage
Store in an airtight container in the refrigerator for up to 2 days. Freeze for up to 1 month.
Nutrition note
Excellent source of iron (heme iron), zinc, protein, and B12. Contains selenium and healthy fats.
Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer
