Lamb meat is a great choice once you introduce to your baby to meat. 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.
Ingredients
- 1 lamb shank
- 1 pinch dried thyme (Optional)
Directions
Step 1
Place lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off bone, 45 minutes to 1 hour.
Step 2
Transfer lamb and 16 ounces cooking liquid to two separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
Step 3
Skim off any solidified fat from chilled cooking liquid and discard.
Step 4
Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to meat and process until a fine, even texture is achieved, adding more liquid as needed.
Tips
To freeze for later, spoon 1 ounce portions of the mixture into a baby food freezing tray. Freeze and use within 3 months.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 22 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat1g | 3% |
Cholesterol9mg | 3% |
Sodium7mg | 0% |
Total Carbohydrate0g | 0% |
Protein3g | |
Calcium3mg | 0% |
Iron0mg | 2% |
Potassium33mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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