It looks like you're new here. If you want to get involved, click one of these buttons!
I have a 7 lb leg of lamb in the freezer. It is rock-hard solid. I plan on cooking it this week for Christmas.
Is it OK to cook it while partially frozen, or should I take it out of the freezer and move it to the fridge - like tonight - and let it thaw out completely?
I am planning on cooking it on my large BGE using Steven Raichlen's method for leg of lamb Provencal (studding with garlic, rosemary and olives).
Any hints appreciated, this will be my first lamb cook.