Lamb, Veggie and Rice For Babies

  • Servings : 12-24
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Lamb, Veggie and Rice for Babies 

Finally had five minutes to write up some of my new flavours. Harry has started crawling, and he is a speed crawler. Particularly interested in our insanely fluffy ginger cat Barry. Poor Barry. Anyway, this is a new attempt at lamb, and a definite favourite of Harry’s, he does the little excited kick under the highchair when he can smell it cooking. Very cute.

UPDATE: Harry is now 21 months, he ate this recipe until he was about 15 months old – only the texture changed. A classic that people constantly write to me about, definitely worth a try with your baby.

Note: store bought stock generally contains added salt and gluten – in general homemade is best or check for gluten free specified, if required for allergy purposes. 

Nutrition Note: Lamb is rich in iron, vital for brain development in infants and children.

Like this inspiration? You’ll love our eBooks Baby FoodieFinger Foodie, Family Foodie and our books Raising a healthy, happy eater and Boosting your basics.

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  • 1 cup cooked brown rice (or quinoa)
  • 300g lamb, diced into small chunks
  • 2 zucchini, sliced
  • ½ brown onion, finely sliced
  • ½ cup peas
  • ½ sweet potato, chopped
  • 2 cups salt reduced vegetable stock* (or water)
  • Olive oil
  • *Note: some stock contains gluten. Check for gluten free, if required or even better - make your own.


Step 1

Heat the oil in a large saucepan. Saute the onions until clear. Add the chopped lamb and cook through -

Step 2

Add the sweet potato and stock, cover and leave for 5 minutes or until sweet potato is soft. Add the zucchini and peas, cook for a further 5 minutes - or until the veggies are tender -

Step 3

Puree until you have desired consistency, add the rice and give it a few more blasts (don't over puree the rice as it will turn gluggy) -

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Recipe Comments

  1. posted by Lisa Lewis on July 19, 2013

    Can this be frozen with the addition of rice? Thanks

    • posted by Allie on July 19, 2013

      Hi Lisa, yes I froze this all the time as it makes a large batch. It’s also great with quinoa 🙂 Enjoy Ax


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