I realized I have way too much lamb for our New Years Eve dinner. It's currently marinating. I was wondering if I can cut off what I need and freeze the rest still in the marinade or should I take it out of the marinade and freeze it? The marinade consists of: onion, lemon juice, olive oil garlic, oregano, bay leaves and s&p (an old Michael Field recipe - the meat is sprinkled with kosher salt, grilled and served with avgolemono sauce - so delicious).
Would be happy to post the recipe if anyone is interested.