Wash, peel and finely dice the potatoes and pumpkin.
Carve the leg of lamb into small pieces.
In a saucepan, melt a knob of butter.
Add the whole, unpeeled garlic.
Leave it to brown and flavour the butter, and then remove.
Add the potato, pumpkin and finely chopped parsley and the small chunks of meat. Stir regularly.
Add the nutmeg, half a glass of water and half a glass of reconstituted growing-up milk formula.
Cover and cook on a low heat for about 10 minutes.
Blend everything and serve.