Veal stock added. Creating classic stocks and sauces that meet the highest standards of culinary excellence. US inspected and passed by Department of Agriculture. No MSG or preservatives. Made in the USA.
Lamb Stock (Lamb Bones, Water), Tapioca Starch (Native), Veal Stock (Veal Bones, Water), Gelatin, Salt, Madeira Wine, Red Wine, Tomato Paste, Onion Stock, Carrot Stock, Celery Stock, Natural Flavors, Spice.
To make a classic roasted lamb stock, use 1 part Glace d'Agneau Gold with 20 parts hot water. Bring to a simmer and whisk until completely dissolved. If a stronger stock is desired, add additional Glace d'Agneau Gold. For sauce preparations, use full strength or add up to 3 parts hot water and simmer for a classic Lamb Glace. Makes approximately 4 cups (946 ml) of lamb stock. Refrigerate after opening.
Always refer to the actual package for the most accurate information