Need some Easter advice. Always a first time for everything.

Ok, so for Easter dinner I’m making two meats, both sous vide. One is a roulade-style 7.5 lb. leg of lamb (following Kenji’s recipe) and the other is a pair of pork loins. Two different machines.

I’ve done the pork before, I do 2-3 hours at 140. Easy peasy. Cool and sear and slice and all that.

I’ve never done the lamb, but that seems pretty straightforward: 132 for 4-6 hours. Cool, sear, slice, and serve with Chimichurri.

I have two questions:

1. I’ve never cooked the day before and then used the sous vide to bring the meat back up to temp. If I were to do that, **how long should I give for each meat?** I’m guessing the same temp that I cooked them in, right? So if I were to do the cook tomorrow and the reheat right before the meal.

2. While I could never question our Lord and Savior Kenji, this leg of lamb is HUGE. **Is 2-6 hours enough for a 7.5 lb chunk of meat?** Or should I plan for longer? Here’s the Serious Eats recipe: https://www.seriouseats.com/sous-vide-leg-of-lamb-mint-cumin-black-mustard-recipe

I’m not a novice, but there’s a first time for everything, and **this** first time is for my in-laws lol.