STOVETOP (HOT WATER

• Fill a large sauce pan or stock pot with water and bring to a simmer. Make sure the water does not boil. You should only see small bubbles rising to the surface.
• Remove the pouches of lamb from the tray and place the unopened pouches in the pot and return to a simmer.
• Heat at a simmer or lower for 20 minutes. Remove the pouches from the water and let rest for 3 minutes.
• Carefully open the pouches to serve the lamb and the sauce with your favorite sides. Enjoy!

OVEN

• Preheat oven to 400 ⁰ F.
• Remove the pouches from tray and cut open pouches.
• Pour lamb and sauce into a baking pan. Do not use the black tray from this package as it is not oven safe.
• Cover the pan tightly with aluminum foil and bake for 30 min utes.
• Remove the pan from the oven and let rest for 5 minutes.

MICROWAVE INSTRUCTIONS - WE DON ’ T RECOMMEND IT, BUT IN A PINCH:

• Remove pouches from tray. Heat one pouch at a time. Cut a 1 ” slit in top of pouch and place on microwave - safe plate.
• Warm for 6 - 7 minutes (time will vary depending on your microwave). Remove pouch from microwave and let rest for 3 minutes. Carefully open the pouch and serve the lamb and sauce.
• Simmering in a contained package retains the juices from the sous vide preparation

• Lamb Shank, Fig & Balsamic Sauce[Water, Tomato Paste, Dried Figs Paste, Diced Dried Fig with Rice Flour, Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must, Caramel Color), Contains 2% or less of the following: Soy Sauce (Water, Soybeans, Salt, Sugar), Vegetable Broth Concentrate (Vegetable Juice Concentrates [Tomato, Mushroom, Onion, Carrot, Celery], Yeast Extract, Salt, Natural Flavor), Modified Corn Starch, Salt, Dehydrated Garlic, Dehydrated Onion, Spices, Garlic Granulated], Contains 2% or Less Water, Salt, Seasoning [Maltodextrin, Spices, Sugar, Paprika (Color), Dehydrated Red Bell Pepper, Onion Powder, Garlic Powder, Sumac, Contains 2% or Less Yeast Extract, Salt, Caramel Color], Dry Vinegar, Natural Flavors. Contains: Soy