Lamb Stew

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.