I plan on cooking the Leg of Lamb recipe this Saturday afternoon for Sunday afternoon. I was wondering how to transport this to another location without freezing it? I will be cooking this at my home and bringing it to an event 30 minutes from me. I'd prefer not to bring the whole sous vide setup with me to the next location.
It would be great to be able to stop after sous-vide and when I get to the next location, put it in the oven. Would this work?
