Goose
Usually introduced around 6 months
Prep warning
Cook goose fully with no pink remaining. Do not add salt. Keep it moist so it does not turn dry and stringy, which makes it harder for your baby to manage.
Choking notes
Tough or large pieces of meat are the main risk. Shred, chop or grind goose into soft small pieces, and trim away skin and gristle before serving.
How to serve by age
6-9 months
Goose is a rich, dark poultry meat and a good source of iron. Cook it fully with no pink left, then purée it smooth or finely shred it and moisten with breast milk, formula, broth or a vegetable purée. Pairing it with a vitamin C food helps the body take up the iron. Skip added salt.
Smooth purée or fine shred, moistened.
9-12 months
Offer goose as a soft shred or finely chopped finger food, or as small soft meatballs as your baby starts to self-feed. Keep it fully cooked and moist, with no added salt. Avoid tough or large chunks that are hard to break down.
Thin shreds, small soft pieces, or broken-up meatballs.
12-18 months
Serve goose in bite-size soft pieces, shredded, chopped or ground. Slow-cooking helps the meat pull apart easily. Keep it cooked through with little or no salt, and trim away skin and gristle.
Pea-size to bite-size soft pieces; skin and gristle removed.
Key nutrients
Common questions
When can my baby eat Goose?
Most babies can try Goose from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Track Goose and every first food in nappi
Log solids, watch for reactions, and get reminders to reintroduce new foods. Free to try.