Lamb Roast

This puree lamb roast gives your baby all the delicious flavours of a Sunday roast in a smooth, easy-to-eat puree. It’s packed with iron from the lamb and the hint of mint increases taste exposure.

Ingredients

• 250g lamb mince, cooked

• 1 cup peas, steamed

• 1 cup potato, steamed

Method

1. Cook lamb, peas and potato.

2. Blend altogether with ¼ tsp mint, until smooth.

3. Spoon into ice trays and freeze.