Lamb Baby Food

LAMB BABY FOOD

Lamb Baby Food image

Once you introduce meat to your baby, lamb is a great choice, 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.

Provided by Diana Moutsopoulos

Categories Meat and Poultry Recipes Lamb Shanks

Time 2h

Yield 10

Number Of Ingredients 2

Ingredients

1 lamb shank
1 pinch dried thyme

Steps:

Place the 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 the bone, 45 minutes to 1 hour.
Transfer lamb and 16 ounces cooking liquid to 2 separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
Skim off any solidified fat from the chilled cooking liquid and discard.
Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to the meat and process until a fine, even texture is achieved, adding more liquid as needed.

Nutrition Facts : Calories 21.8 calories, Carbohydrate 0.1 g, Cholesterol 8.9 mg, Fat 1.1 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 6.5 mg

ROAST BABY LAMB

Roast Baby Lamb image

Provided by Lidia Bastianich

Categories Lamb Vegetable Roast Easter Wheat/Gluten-Free Dinner Spring Party Paleo Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

5-pound baby lamb shoulder with bone, cut into 2" cubes
2 ribs celery, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, sliced
1 cup dry white wine
1/2 cup olive oil
1/4 cup balsamic vinegar
3 small sprigs fresh rosemary
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
2 cups beef stock

Steps:

In a large bowl, toss all ingredients except the beef stock until well blended. Cover and refrigerate 24 hours, tossing occasionally.
Preheat the oven to 425°F. Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat. Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour 45 minutes.
Reduce the oven temperature to 350°F. Remove the lamb from the pan and set it aside. Skim and discard as much fat as possible from the pan liquids. Place the pan over high heat and boil until the liquids reduce to about 1 1/4 cups. Transfer the meat to a smaller roasting pan and strain the reduced sauce over it. Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 30-40 minutes.
Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be 1/2 cup of finished sauce. Transfer the lamb to a serving platter and spoon the sauce over it.
Recommended wine-I like Abbazia di Rosazzo's Ronco dei Roseti with roast baby lamb.

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