Boneless leg of Lamb - Wet Age; Refreeze or Cook & Reheat?

[efincoop]

Good Morning,

I need some input from my fellow pit members. I took a boneless leg of lamb out of the freezer on Wednesday for Easter dinner. As luck would have it I came down with a nasty bug. I tested negative for COVID, but I still feel pretty miserable. Any way, we have decided to postpone our plans for Easter dinner to the last weekend in April.

So now what do I do with the leg of lamb? Should I refreeze it? Allow it to wet age (it is still cryo-vaced) for 2 weeks? or cook it as soon as I feel up to it and then reheat it via sous vide?

I appreciate your input!

[Huskee]

I wish I could help but I have never tried wet aging something after it's thawed. In theory I don't see why it wouldn't work just fine, freezing it has simply paused the whole process, and you're continuing it, right? But I've also never wet aged a boneless leg of lamb, much less after thawing it. I think cooking it soon and reheating it SV is the safest from a less risk standpoint. Aging would lead to a much better turnout than reheating if successful but there's risk of it not making it.... decisions decisions...

[58limited]

I would worry that the deboning process might have introduced bacteria to the inner parts of the roast.

[efincoop]

Thank you both. Safety is paramount so I'll likely cook it later this weekend and then freeze it.