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, Tarragon Mint Sauce [Water, Corn Syrup Solids, Red Wine Vinegar (Red Wine Vinegar, Potassium Metabisulfite), Spearmint, Modified Corn Starch, Sugar, Dried Onion, Salt, Yeast Extract, Potato Starch, Vinegar, Canola Oil, Rice Flour, Wheat Flour, Natural Flavors, Lactose, Spices including Tarragon, Dried Garlic, Caramel Color], 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 Milk, Wheat, Sulfites.