Bone Marrow Butter
Bone marrow is high in collagen, which supports joint health, skin elasticity, and digestion. It’s also rich in omega-3s and conjugated linoleic acid for brain health and reduced inflammation. You'll find vitamins A, E, and K, along with minerals for strong bones and teeth, plus fatty acids essential for hormone regulation. I love offering it to Delilah—it’s amazing for growing bones and developing brains.
Suitable from:
6 months
Top allergens:
Dairy (butter)
Ingredients:
1–2 marrow bones, split lengthways
200g unsalted grass-fed butter, softened
3 tbsp mixed fresh herbs (e.g. parsley, basil, or dill)
1 clove garlic, crushed
Zest of 1 lemon
Salt and pepper to taste
Method:
Preheat oven to 220°C fan-forced. Arrange marrow bones cut side up on a tray and roast for 12–20 minutes. They're ready when the marrow is soft, slightly translucent, and just beginning to bubble. It should jiggle like set jelly but not be fully liquified.
Scoop out the marrow and let it cool slightly.
Add marrow, softened butter, herbs, garlic, lemon zest, salt, and pepper to a blender. Blitz until smooth.
Spoon the mixture onto a sheet of baking paper, roll into a log, and freeze. Slice off discs as needed.
Serving and Storage Notes:
Store in the freezer for up to 3 months. Slice off discs as needed and return the rest to the freezer.
Stir through veggie purees, soups, soft scrambled eggs, mashed root veg, or pasta. You can also melt a little into cooked grains like quinoa or rice for added flavour and nutrition.