Pre heat the oven to 190°C.
Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Short Ribs into the pot of water, and heat through for 15 minutes.
Remove the ribs from bag, place onto a baking paper lined tray and roast for 5 minutes.
Place onto a serving plate, pour over the sauce and juices and serve with bourbon sauce.

Place a large pot of water on the stove and bring to a simmer, turn heat to low. Place vacuum packed Lamb Shoulder and the cous cous into the pot of water, and heat through for 15 minutes.
Remove the cous cous from the bag and place onto a serving plate.
Remove the Lamb from bag, place onto a serving plate beside the cous cous then pour over the sauce and juices.