This limited ingredient lamb and sweet potato dish is specifically designed for dogs with food sensitivities and allergies. By using only novel protein sources and easily digestible carbohydrates, this hypoallergenic recipe minimizes the risk of adverse reactions while providing complete, balanced nutrition. Lamb is an excellent protein choice for sensitive dogs as it's less commonly used in commercial dog foods, making it ideal for elimination diets and dogs with chicken or beef sensitivities.
Sweet potatoes serve as the primary carbohydrate source, offering easily digestible complex carbs along with natural fiber to support healthy digestion. They're rich in vitamins A, C, and B6, plus minerals like potassium and manganese. The addition of fish oil provides essential omega-3 fatty acids for skin and coat health, while coconut oil supports immune function and provides medium-chain triglycerides for easy energy absorption.
This recipe is nutritionally complete and can be used as a sole diet or rotated with other proteins once your dog's sensitivities are identified. The simple ingredient list makes it easy to identify any potential triggers, and the gentle cooking method preserves nutrients while ensuring optimal digestibility. Many veterinarians recommend limited ingredient diets like this one for dogs experiencing chronic digestive issues, skin problems, or unexplained itching.
Perfect for batch cooking, this recipe stores well in the refrigerator for up to 5 days or can be frozen in individual portions for up to 3 months. Feed approximately 1 cup per 20 pounds of body weight per day, divided into two meals, adjusting portions based on your dog's activity level and body condition.
| 2 lbs | ground lamb, lean |
| 3 cups | sweet potatoes, peeled and diced into 1/2-inch cubes |
| 1 cup | carrots, peeled and diced |
| 1 cup | green beans, trimmed and chopped |
| 2 tbsp | fish oil |
| 1 tbsp | coconut oil |
| 4 cups | water |
Peel and dice sweet potatoes into 1/2-inch cubes, peel and dice carrots, and trim and chop green beans. Set vegetables aside.
Heat a large pot or Dutch oven over medium heat and add the ground lamb. Break it apart with a wooden spoon.
Cook the ground lamb, stirring frequently and breaking it into small crumbles, until fully browned with no pink remaining, about 8-10 minutes.
Add the diced sweet potatoes, carrots, and 4 cups of water to the pot with the cooked lamb. Stir to combine.
Increase heat to medium-high and bring the mixture to a boil, then reduce heat to medium-low to maintain a gentle simmer.
Cover the pot and simmer for 20 minutes, stirring occasionally, until sweet potatoes and carrots are tender.
Add the green beans and optional parsley to the pot. Stir to combine and simmer uncovered for an additional 10 minutes until green beans are tender.
Remove the pot from heat and allow the mixture to cool for 10-15 minutes. The mixture should be thick with most liquid absorbed.
Once cooled to room temperature, stir in the fish oil and coconut oil until evenly distributed throughout the mixture.
Use a potato masher or fork to lightly mash the mixture, breaking down some of the sweet potatoes while leaving some texture. Mix until well combined.
Allow the food to cool completely before serving. Store in airtight containers in the refrigerator for up to 5 days, or freeze in individual portions for up to 3 months.
