Hi all. Earlier today, I had posted last nights cook which was two boneless legs of lamb. One of the roast was completely finished by our guest last night. I now have another full roast which I would like to serve tomorrow. The second roast I have was completed at 133 IT before cooling, wrapped and into the fridge. We would like to serve this roast tomorrow, and was looking for ideas on how to re-heat as lamb is usually not very good cold, and also not really good if over cooked. I was thinking to slice the roast into individual servings while it is still cold. Just don't know how to re-heat from there. I do not have a Sous Vide machine (my next toy), which might have worked. Thanks much for any suggestions.