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?

 

[fury_tea]

Cooking there: not really an option because I get there late Christmas eve due to work commitments and doing a 24hr sous vide cook.

Keeping warm is an option. Will use an Inkbird and my sparge heater to cook it, I am getting the train so again not really an option to get it there (my wife is coming later on but can't expect her to sort it all out herself, after all the other stuff she has to arrange on the 24th).

This lamb is the same as I cooked Christmas 2020 (COVID) when nobody was allowed to come round due to restrictions. Rosemary , garlic, with a mustard powder dry rub with a hint of chilli in it. It's kind of a legend now that I ate a whole leg of lamb to myself (wife's vegan, kid was a baby so only me eating meat) so I want to get it perfect.

 

[MashBag]

Keeping it warm will be fine.

 

[Gax]

Yeah. Keep it warm as best you can. Tinfoil, insulated bag or a cooler that you've prepped and prewarmed like you would for a mash, wrap the leg in towels or a blanket, and pray to the gods of thermodynamics.

 

[fury_tea]

Thanks for the advice all.

Decided my wife can take the burco boiler in the car, she will get there at about 6pm tomorrow and get it straight on, so should cook overnight a good 20 odd hours before crimbo dinner.

 

[fury_tea]

 

[Gax]

Sexy!

 

[MashBag]

I can give you hand with that

 

[MashBag]

I have turned a old soup kettle into a confit machine. It might be a sous vide soon. Gotta try that lamb