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Minty Lamb Stew


  • 100g lamb neck fillet
  • 1 large potato, peeled and cubed
  • 75g frozen peas
  • 2 carrots, peeled and sliced
  • 1 tsp fresh chopped mint
  • 250ml milk


  • Simmer the lamb in water until tender, then mince or chop into small pieces.
  • Cook the vegetables in the milk until tender, then chop into small pieces.
  • Mash half of the vegetables with a little of the milk.
  •  Add the lamb and mint to the mashed and chopped vegetables and mix together. 
  • Puree with a stick blender to their usual consistency, or if they're ready for more lumpy food, mash with a fork or potato masher. 

Recipe facts

  • 10 to 12 months
  • Gluten Free
  • No Added Egg Ingredients
  • Main meal
  • 4 Servings