Will marinating lamb for several hours in beer break it down like lemon juice and vinegar might?
I have a boneless, butterflied leg of lamb marinating in beer, cumin, all-spice, garlic, herbes de Provence, parsley, salt, and pepper (strange combo, I know). Can I let it sit in the marinade until dinner, or will the beer “cook” the meat?
It’s grass-fed lamb- can grass-fed meat marinate longer? Reading More May Cause Envy…