- Age
- 6 months+
- Prep
- 8 min
- Cook
- 25 min
- Difficulty
- Easy
Ingredients
- 100g boneless lamb
- 80g frozen or fresh peas
- 4-5 tbsp cooking liquid or water
Method
- 01
Trim and cut lamb into small pieces.
- 02
Simmer lamb in water for 20–25 minutes until fully cooked through and tender.
- 03
Steam or boil peas for 5–6 minutes until very tender.
- 04
Allow both to cool slightly.
- 05
Combine lamb and peas in a blender with 4–5 tablespoons of cooking liquid and blend until completely smooth.
Gallery
How to offer
Serve warm. Peas add a bright colour and plant-based iron to this protein-rich lamb purée.
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
