Rack of Lamb with Herbs

$ 23.99 $ 27.99 Serves 2 $ 279.99 $ 307.99 Case

 

Traditionally seasoned with garlic, parsley, and thyme, this 100% natural bone-in herb-crusted rack of lamb is slow-cooked to perfection, enhancing its bold flavors and tenderness. Sous-vide is the best way to cook rack of lamb because it seals in the flavor. Enjoy a chef-cooked dinner at home!

30g Protein Per Serving | Good Source of Iron (15%) | All Natural 

 

About this dish

What goes into it, what you get out of it, and how to heat it for best results.

Nutrition Facts

Serving Size 1 Portion (147g) | Servings Per Container 2

Calories 330
Calories from Fat 210

Dietary Benefits
30g Protein Per Serving, Good Source of Iron (15%)

Ingredients
Rack of Lamb, Vegetable Oil (canola oil, extra virgin olive oil), Garlic in Water (garlic, water, naturally occurring sulfites), Parsley, Salt, White Pepper, Thyme.

Dietary Notes

Item Number
391855691

Amount per Serving %DV*
Total Fat 23g 36%
Saturated Fat 11g 57%
Trans Fat 0.5g
Cholesterol 95mg 32%
Sodium 370mg 15%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars 0g
Protein 30g
 
Vitamin A 0%
Calcium 2%
Vitamin C 0%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

2,000 Calorie Diet
Total Fat Less than 65g
Saturated Fat Less than 20g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
2,500 Calorie Diet
Total Fat Less than 80g
Saturated Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 375g
Dietary Fiber 30g

Heating Instructions

Conventional Oven

45-50 minutes at 425°F

Water Bath

49 minutes at 140°F

Conventional Oven

16-18 minutes at 425°F

Water Bath

45 minutes at 140°F

Conventional Oven

Water Bath

from frozen 45-50 minutes at 425°F 49 minutes at 140°F
from thawed 16-18 minutes at 425°F 45 minutes at 140°F

Quality Meal Claims

All Natural

100% Natural

Good Source of Iron

Good Source of Iron (15%)

High Protein

34g Protein Per Serving

"I became a chef because I like to be creative and work really hard."

Edgar Steele

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