Ground Lamb

Ground lamb, when well-cooked, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Lambs are the young of domesticated sheep, which have long been raised for both their wool and red meat. Its richness is often complemented by acidic ingredients like wine or vinegar and fresh herbs like mint and rosemary. In the regions where lamb is popular, there are sometimes distinctions drawn under the category of lamb, from the age of the animal, to when it was born, to what it was fed. Meals made with ground lamb are common in many cuisines, especially in Europe and Southwest Asia, where lamb is enjoyed as an ingredient in kafta, meatballs, moussaka, and more.

• Serve ground lamb in a sauce or mixed with scoopable food to make it more moist and easier for babies to eat.

• Freeze cooked ground lamb in small portions for quick, ready-to-serve protein.

Yes. Ground lamb can be challenging to chew and manage in the mouth, qualities that increase the risk of choking. To reduce the risk, prepare and serve ground lamb in an age-appropriate way as described in the How to Serve section. Also, be sure not to overcook lamb, as this causes it to be dry and more challenging to chew and swallow. As always, create a safe eating environment and stay within reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Lamb is not a common food allergen, although lamb and mutton allergy have been reported.^[1] Cooking the meat decreases the risk of developing an allergic reaction to lamb.^{[2] [3]} In addition, certain tick bites (mainly the Lone Star tick in the continental United States, but other ticks in different parts of the world), are associated with the development of an allergy to galactose-alpha-1, 3-galactose (“alpha gal”), a sugar which is present in all non-primate mammalian meat. This results in a delayed allergic reaction 3-8 hours after red meat, such as lamb, is consumed.^[1] Some individuals with alpha gal allergy also react to small amounts of the sugar present in dairy products, gelatin, or organ tissues (such as liver) from mammals. 

Some individuals with an allergy to lamb will also exhibit contact sensitivity to wool or lanolin (a wool alcohol), but most individuals with wool or lanolin sensitivity can consume lamb without experiencing any reaction.

Yes. Lamb is rich in protein and fat, in addition to iron, choline, selenium, zinc, and vitamins B6 and B12. Together, these nutrients support growth, brain development, energy to play and explore, healthy red blood cells, taste perception, immune health, hormone function, metabolic processes, and more. Babies need increasing amounts of iron starting at the 6-month mark, when their reserves become depleted, and lamb offers a great source of dietary iron at this stage of life.

★ Tip: Ground lamb is a high-risk food for foodborne illness such as E. coli and Salmonella if not cooked thoroughly.^[4] When cooking ground lamb, it is important to heat the meat to an internal temperature of 160 F (71 C) to kill harmful bacteria.

Yes. Babies can eat meatballs starting at 6 months of age as long as the meatballs are thoroughly cooked, soft, and at least 2 inches (5 cm) in diameter. The bigger the meatball, the less likely that baby will pop the whole thing in their mouth. The softer the meatball, the lower the risk of choking: to soften meatballs, cook them in sauce or stew or mix softening ingredients into the meatball batter, such as breadcrumbs, cooked grains, or nut or seed flours. Take care with pre-cooked or store-bought frozen meatballs: they are often  small (closer in size to a baby’s mouth) and firm, qualities that increase the risk of choking. When sharing these types of meatballs with babies, minimize the risk of choking by breaking the meatballs into tiny crumbles to mix into a soft, scoopable food, such as mashed vegetables, porridge, or yogurt. 

Finally, know that meatballs may contain various common allergens, including dairy, egg, sesame, and wheat. Be sure to read the labels on store-bought prepared foods and safely introduce any allergens to the child before sharing the prepared food.