Thawing cooked lamb on counter
Wonder if anyone can give me advice. I've been thawing a frozen pre-cooked lamb tagine on the counter for about 5 hours as I forgot to put it in the fridge. It's in the fridge now and still pretty cold. Do you think it's safe to eat it? I know you're not meant to thaw at room temperature because of bacteria risks. Grateful for any advice!
leftovers are also (strongly) recommended, by the US gov't, to be reheated to at least 180 degrees F.
are you looking to eat it straight outta the ice box?
are you looking to heat it up to a "luke warm"?
are you heating it and poaching eggs in the sauce?
are you looking to share it?
let us know what you think after you have a taste. I'm sure lamb tangine tastes even better the "next day", even in the desert...