Lamb

Yes. Lamb can be firm and challenging to chew, which are qualities that increase the risk of choking. To reduce the risk, refrain from cutting lamb into chunks or cubes and prepare and serve it 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 move backwards to 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. Cooking the meat decreases the risk of developing an allergic reaction to lamb. 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 mutton, is consumed. 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 baby’s life.

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

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. 

Meatballs can cause gagging as they fall apart in the mouth, and if the meat is dry, it can stick to the roof of the mouth, leading to more intense gagging and even a vomit. If this happens, try to stay calm and give baby the opportunity to work the food forward on their own. As babies munch on a large meatball, they may break down the food into smaller sizes. If the smaller size makes you nervous, simply take away the smaller piece and replace it with a new, large meatball. You can also break the pieces into crumbles and mix them into another food, such as mashed potatoes, any puree or mash, 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.