Easy Home made Lamb recipe
6 main meals based on a 8-10kg dog
4 types of fruit & veg in this recipe
About this Recipe
Inspired by lots of amazing Autumnal recipes out there, featuring red cabbage, parsnips and other seasonal veg. We wanted to bring you all a super easy home made dog food recipe. Furthermore, to show how accessible home cooking for your dog is.
Everyone I’ve heard from who’s already tried this recipe, loves it. Firstly as Its an easy home made dog food recipe. Secondly, and most importantly, it smelt absolutely AMAZING. The smell from the lamb mixed with the sweet red cabbage and apple meant that both Willow and I were salivating in the kitchen
I used a wok for this, alternatively you can just use a large pan. I chose the combination of veg as that’s what looked great at the green grocers, feel free to make switches, sweet potato for a squash, parsnip for carrot etc.
If you are new to home cooking for your dog, I’d also recommend the Lily’s kitchen Dinner for Dogs book as a good place to start
- 1 Tbsp Coconut Oil
- 400g Lamb Mince
- 1 Parsnip
- 1 Sweet Potato
- 1 Bramley Apple (Or use whatever you have)
- 1/4 Red Cabbage
Step by Step Instructions
Peel and core your apple, peel parsnip and sweet potato and remove outer leaves from your red cabbage
Chop all the fruit and veg really small, or alternatively throw in a food processor and blitz until small
Melt the Coconut oil in a large frying pan/wok
Add the lamb mince to the pan and brown for 5-10 mins, breaking it up as you go
Throw everything else in and pan fry – keep moving around for 10 minutes. Its good to keep the veg with some crunch but the lamb should be cooked through. Hence this is the point when you should be hit with the amazing smells!
Once Cooled, divide into portions. This recipe will last 2-3 days in a fridge, so I put a few portions in the fridge and the rest I divided into food bags and threw in the freezer
Defrost fully before serving. I try and remember to get a portion out on an evening and leave in the fridge for the next day.
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