Lamb
Usually introduced around 6 months
Prep warning
Always cook lamb fully, with no pink remaining, and never serve it raw or undercooked. Cook it without added salt for babies, and slow-cook tougher cuts until tender so pieces are soft and easy to chew.
How to serve by age
6-9 months
Cook lamb fully until no pink remains, then purée it smooth or finely shred and mince it, moistening with breast milk, formula, broth, or a vegetable purée so it is easy to swallow. Lamb is rich in iron and zinc, which makes it a good early protein, and pairing it with a vitamin-C food helps iron absorption. Cook it with no added salt.
Smooth purée or fine moist shreds.
9-12 months
As the baby picks up finger foods, offer lamb as fine, soft shreds or small soft pieces, or as small soft meatballs. Keeping it moist with a little broth or sauce helps it go down. Slow-cooked or braised lamb pulls apart easily and stays tender. Cook it through, with no added salt, and avoid tough or large chunks.
Fine soft shreds, small soft pieces, or small meatballs.
12-18 months
Serve lamb in bite-size soft pieces, shredded, chopped, or ground, as part of family meals. Slow-cook tougher cuts until they pull apart so they stay tender. Cook it through and keep added salt low. Watch piece size so nothing is large or tough enough to be hard to chew.
Bite-size soft pieces, shredded, chopped, or ground.
Key nutrients
Common questions
When can my baby eat Lamb?
Most babies can try Lamb 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.
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