I would like to make Zahav's Lamb Shoulder -- for the first time. There are several recipes on the web, and they all call for different cooking temperatures 300F (http://andrewzimmern.com...), 325F (https://www.pannacooking...) and 350F (http://abcnews.go.com/Nightline...), etc. If you made this dish, which temperature did you use? I usually slow cook lamb way below 300F, but there are chickpeas involved in this recipe... Would appreciate any tips, pointers. Thanks!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)