I made boneless leg of lamb for NY's Eve and a guest brought a whole turkey, which put the protein/meat balance of the meal way out of whack. I have a whole cooked 4.5 roast in the fridge and since there are only two of us to eat it, along with all the other leftovers, I feel like I need to freeze some of the lamb. What is the best way to do it? Sliced, whole, divided into portions? HELP!!! TIA.