Lamb is amazing bang for your buck, it seriously contains a world of wonderful nutrition for our kids. In fact, it’s as if it were made just for kids, it speaks directly to their unique requirements!
Before I share 2 of our much loved family favourite recipes, let me highlight some of the benefits of lamb for your child so you can sit back happily knowing your child’s needs are being MORE than met!
Lamb, and for that matter hoggett and mutton, are excellent sources of:
- blood compatible, usable iron which is vital for immune health and oxygen transport in the body ONLY found in animal products
- rich in protein which is vital for our kids to grow and develop properly and is best sourced from animals
- wonderful source of healthy fats including the omega 3 and mono-unsaturated varieties and healthy saturated fats (see CLA below)
- source of b vitamins, in particular b12 which is vital for health and ONLY available from animal sources
- excellent source of minerals which are also crucial to human health
- great source of conjugated linoleic acid (CLA) which has been identified as incredibly supportive for immune function and cellular health
When lamb is well cooked, it is a real kid favourite, who can resist a gorgeous roast lamb dinner! The 2 recipes I am sharing are slow cooked numbers which produce meltingly tender meat and can be quickly popped on to cook, left for the day and ready when you get home. I just love the convenience this creates and coming home to a house that smells like nana’s been there is truly something special.
The first lamb dish uses a 2kg lamb leg with immune building spices, sweet apricots, bone broth and gets served over white sweet potato and cauliflower mash, a great healthy change from spuds. If you look below, you can see I have used a tagine for this recipe but you could easily cook it in the slow cooker for 7-8 hours on low or in an oven proof casserole dish for about 8 hours on 120C. Adjust the heat for cooking time, it can be made in 2 1/2 hours on 180C in the tagine if needs be but the longer cook makes it more tender.
I sauteed a large onion, a large clove of garlic and an inch piece of grated ginger until slightly golden in some butter then stirred through 2 sticks of cinnamon, 1 tsp turmeric, 1 tsp cumin and 1/2 tsp cardamon and 2 strips of lemon peel. I rubbed the lamb with S&P and poured over the onion mix and 1 cup of bone broth. I cooked this in the tagine at 120 for 8 hours and for a further hour I removed the lid, turned up the heat to 180C, added 1 cup of apricots and let the oven do its magic while I made mash and greens. I removed the lamb and apricots and reduced the remaining liquid to a gravy without adding anything else, who doesn’t LOVE gravy! Serve over buttered mash and steamed greens.
The second recipe is one that Jacob has loved since he was a baby, the one pictured at the top of the page. I used our home grown mutton shanks, again slow cooked, this time I used my (dad’s) Romertopf Clay Pot but I usually use the slow cooker which I now prefer over the pot! I had to play with the heat a bit this time but never do with the slow cooker or in the oven. I seasoned the shanks and added them to the pot with 1 BPA free tin of coconut cream, 1 diced sweet potato, 1 cup of bone broth, 1 cup of overnight soaked mung dahl (red lentils can be used instead), 1 tsp turmeric, 1 tsp cardamon, 1/4 tsp clove, 1 tsp ginger, 1 tsp garlic powder, 1/4 tsp asafoetida. Slow cook until meltingly tender and served with toasted papadums or sourdough flat breads.