Lamb Stew
Conventional Oven: Thaw pouch under refrigeration overnight.
Preheat oven to 375F. 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 165F. Carefully remove the baking pan from the oven and serve.
Boil (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 lamb reaches an internal temperature of 165F.

Lamb Stew
Water, Lamb, Potatoes, Tomatoes (vine-ripened fresh pear tomatoes, heavy tomato juice, 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.