Sous vide leg of lamb - can you cook then reheat?

[fury_tea]

I have bought a leg of lamb to take to my parent's for Christmas, thinking of sous viding it, then reheating it there and searing it.

Anyone ever done this? How would I reheat it, don't want it to be cold so thinking a water bath to reheat then sear it after. Probably sear in very hot oven, or maybe even a few minutes on the BBQ...?

 

[Clint]

Hmmm...dunno.
Can't you defrost it day before and cook when you get there?

 

[YeastFace]

As long as it's quickly chilled after the first sous vide, I don't see much issue with another water bath and then searing from a food safety perspective.

That's assuming you're not opening the bag and it won't spend long in the danger zone at any point. May change the texture though.

Is marinading in the bag and sous viding when you're there not an option?

 

[MashBag]

How far are your parents away (time not miles)?

Close ish...
Yes.. Leave the vac bag sealed. Wrap well. In tin foil and warm towels. Be fine. This is little more than resting.

Further out..
Consider maintaining sous vide temp, for the journey. Wet or dry.

Chilling is the standard food agency safety method (got the certificate, book, hat, apron etc) but in my commercial experience this is the last thing this dish needs.

 

[MashBag]

By the way. Sounds really nice. Are you aiming for big flavour crust and pink inside?