• 150 g lamb’s liver, sliced
  • 1/2 carrot, peeled and diced
  • 1/2 courgette, diced or 1/4 cup frozen peas
  • 1 kumara (or potato or pumpkin) peeled and diced

To prepare the liver, peel away the fine covering of the skin and discard any tough tubular bits. Cut into several slices and about 1 cm thick and gently pan fry for 5-8 mins. Cook the vegetables in about 3/4 cup of water until soft. Drain the vegetables, keeping the cooking water. Mix the drained vegetables with the liver and serve as appropriate, either pureed or diced.

Babies 6-7 months

Puree the liver and vegetables with the vegetable cooking liquid. If necessary, pass through a sieve.

Babies 8-9 months

Serve as cooked, or with the liver diced to give different textures.

Tip: When first introducing liver to your baby, keep a piece in the freezer and simply grate off the amount required each time. Add the frozen shavings to simmering, almost cooked vegetables then mash or puree the vegetable/liver mix.

Avoid giving your baby more than three teaspoons of liver a week. While liver is an excellent source of iron, it is also rich in vitamin A. Vitamin A is important for health but too much can be harmful.

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