Marinating the meat for three days, but now know we'll be eating out for the next week. So which is best?
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I would cook now and freeze it, then thaw it out the night before you want to eat in the refrigerator and reheat it in a low oven. I haven't made this recipe before, so I can't say from experience, but I have frozen cooked meat many times and eaten it after thawing/reheating and have been very happy.
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definitely I would cook the meat and then freeze it. If you don't, it will keep on marinating, and that wouldn't be a good thing for the texture if nothing else. Three days is a long time to marinate this. I leave it for one whole day, and the flavor is quite intense.
Cook now, but under cook a bit so when you reheat it will finish cooking and not be overdone.
Let the sheet pan do the heavy lifting.
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