Golden lamb meat stock in a glass jar with a ladle, warm and nourishing

First Foods ✓ 6 Months+

Baby's First Meat Stock

Prep10 min

Cook3–4 hrs

YieldLarge batch

Age6 months+

Storage2 days fridge / 3 months freezer

Ingredients

4 lamb shanks, or 1 whole lamb shoulder (bone-in), or 1kg beef shank/knuckle bones (organic or pasture-raised)
1 medium carrot, roughly chopped
1 celery stalk, roughly chopped
1 medium onion, quartered
1 tsp turmeric
½ tsp black pepper
Pre-boiled filtered water, enough to cover meat by 2–3 cm (~1 inch)
Salt to taste (omit under 12 months)

Always choose organic or pasture-raised meat — the quality of the animal's diet directly affects the nutrient density of the stock.

Meat stock vs bone broth — what's the difference?
They are often confused but they are not the same thing. Meat stock is cooked for a shorter time (3–4 hours), which keeps histamine levels low and makes it much gentler on a baby's immature digestive system. Bone broth is cooked for 12–24 hours, which concentrates glutamates and histamines — not ideal for sensitive babies. Meat stock is the right choice for babies starting solids.

Instructions

1Place lamb or beef into a large heavy-bottomed pot.
2Pour in enough pre-boiled filtered water to cover the meat by about 2–3 cm (1 inch).
3Bring to a gentle boil over medium heat. As it heats up, foam will rise to the surface — skim it off carefully with a spoon and discard. This is an important step for a clean, clear stock.
4Once the foam has been skimmed, add carrot, celery, onion, turmeric, and black pepper.
5Reduce heat to low, cover, and simmer for 3–4 hours. The meat should be falling off the bone when done.
6Remove from heat and let cool slightly.
7Strain through a fine mesh strainer into glass jars, discarding the vegetables. Save the meat — shred it and add to purées or serve as a soft finger food for older babies.
8Allow to cool completely before refrigerating or freezing.

How to Use

Age	How to serve	Amount
6+ months	Warm in a small cup or on a spoon before meals	1–2 tsp, increasing gradually
6+ months	As a base for vegetable purées instead of water	As needed
7+ months	Cook rice, quinoa, or pasta in it instead of water	As needed
12 months+	Season with salt and serve as a warm soup base	As desired

⚠️ Start slowly — offer 1–2 tsp and increase gradually over several days. Always consult your pediatrician before introducing new foods.

Storage

🧊 Fridge

Up to 2 days in a sealed glass jar.

❄️ Freezer

Up to 3 months. Store in ½ to 1 cup portions — perfect for cooking rice, quinoa, or pasta, or adding to purées straight from frozen.

Making it Fun

☕ Warm cup before meals — offer a small warm cup of stock before breastfeeding or a meal. It primes the digestive system and babies often love the flavor from the very first sip.

🍚 Cook everything in it — swap water for meat stock when cooking rice, quinoa, or pasta. The whole family benefits without anyone noticing a difference.

🫙 The jiggle test — pour a small amount into a jar and refrigerate. If it gels like jelly when cold, it's rich in collagen and gelatin. That jiggle is exactly what you want.

Why This Nourishes

🫀

Gelatin

Supports the gut lining and helps seal and heal a baby's immature digestive system

💧

Collagen

Provides the building blocks for rapidly growing cells in the gut, joints, and skin

⚡

Glycine

An amino acid that soothes inflammation and supports the gut-brain connection

🦴

Minerals

Calcium, magnesium, and phosphorus in an easily absorbable liquid form

🛡️

Immune Support

The amino acids and minerals in meat stock support a healthy, developing immune system