I am planning on running a special of stuffed lamb saddle with some other accompaniments. I was wondering what the best way to hold/ serve the lamb would be? There must be some way to go about this for a la carte. I would ideally like to be able to serve it medium rare, so slicing and reheating would lose all the surface color. Cooking the whole thing and slicing it to order would leave it cold after the first one or two, any ideas?
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