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Édouard and Léo
Cooking time: 10 min in hot water at 60ºC. - Bring water to around 60ºC in a pot. - Immerse the vacuum bag in water. - Leave to heat for approximately 10 minutes. - Remove from the vacuum bag. Serve and enjoy.
Lamb, onion, garlic, carrot, potato, thyme, rosemary, black beer, beef stock, cornstarch
Quote : Maturation : daysQuantity :1Provenance : QCRace : Portion(s) : 2 to 3Condition : Quebec