Lamb & Mint Puree

Ingredients

• 100g boneless lamb (shoulder or leg)
• 3-4 fresh mint leaves
• 4-5 tbsp reserved cooking liquid or water

Method

1. 01

   Trim and cut lamb into small pieces.

2. 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.

3. 03

   Wash a few fresh mint leaves and set aside.

4. 04

   Reserve the cooking liquid, then transfer lamb and mint leaves to a blender.

5. 05

   Add 4–5 tablespoons of reserved cooking liquid and blend until completely smooth.

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.