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?