Seared Full Rack of Lamb rack whole piece (sous vide)

Seared Full Rack of Lamb rack whole piece sold by piece at medium doneness — perfectly pink all the way through thanks to the sous vide method! The meat cooks at low temperatures for - meaning it's ultra tender when it comes out of the sous vide. What is sous vide? Sous vide, French for ‘with vacuum’, is a method of cooking in which food is placed in a vacuum-packed container and submerged in water circulating at a precise and consistent temperature over a longer than usual cooking time. This technique gives the chef a level of control over the cooking process while retaining the maximum amount of moisture in the meat as it is slowly cooked to perfection. No undercooked or overcooked spots; only consistent flavor and texture all the way through! We then flash freeze the product to ensure that the doneness and moisture of the protein, along with all its nutritional goodness and flavor, remains intact when defrosted and ready to serve. Reheating instructions: Defrost in the fridge overnight OR in a bowl of water, changing the water every 20 minutes until thawed. Microwave Snip about 5cm at the top corner of the bag to allow steam to escape. Place the bag in a bowl or on a plate to prevent leakage, microwave on high for 5 minutes, checking halfway through. Oven or pan sear Remove the product from its bag and place it in your oven (~200C for 8-12 minutes) or pan sear it on low-medium heat. Ingredients: Pastured-raise New Zealand Lamb, sea salt. black pepper.