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Lamb Stew

Hearty, homey, and deeply satisfying: this is what lamb stew should be, and we’ve found it. Meaty lamb is braised low and slow until its fall-apart tender. The savory stew is accented with flavors of wine, aromatic vegetables, and an intoxicating combination of herbs and spices. Just add some crusty bread for a meal that will warm you all over. 32 oz., serves 2-4.

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Item #: LTW32

Nutritional information here

Conventional Oven: Thaw pouch under refrigeration overnight. Preheat oven to 375°F. Cut open the pouch and place the Lamb Stew in a small baking pan. Discard the plastic pouch. Place baking pan in the oven for 22-25 minutes or until Lamb reaches an internal temperature of 165°F. Carefully remove the baking pan from the oven and serve.

Boil: Cook from frozen. Bring 3-4 quarts of water in a large pot to boil. Add pouch to boiling water. When water returns to boil, reduce heat so the water is just simmering. Simmer 15-25 minutes, stirring occasionally, or until the veal reaches an internal temperature of 165°F.


Waiter, Lamb, Potatoes, Tomatoes (vinie-ripened fresh pear tomatoes, heavy tomato, ju ice, salt, fresh basil leaf, calcium chloride, naturally derived citric acid), Onion, Carrots, White Wine, Tomato Paste, Sea Salt, Unbleached Wheat Flour, Butter (pasteurized cream, natural flavoring), Garlic, Beef, Base (beef stock, natural flavor, beef fat, salt), Ginger, Rosemary, Paprika, Onion Powder, Thyme, Garlic Powder, Bay Leaf, Black Pepper.
Contains: MILK, WHEAT

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