This is a very tasty and nutritious way of upping your bub’s iron intake from 6 months onwards. For richer flavours, roast the carrots until lovely and caramelised.
Ingredients (makes 4 Serves of purée)
- 1 Medium potato
- 1 Medium Carrot
- 1 Small apple
- 1 Lamb cutlet
- Roughly chop all vegetables and put in a small pot.
- In line with the bone, cut half of the lamb from the raw cutlet & add to pot.
- Cover with water and simmer until water reduces by approximately half & blitz. Cook off the remaining cutlet in a pan with minimal olive oil until very well cooked.