Zahav Lamb Shoulder
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/2015/10/20/zahav-lamb-shoulder/), 325F (https://www.pannacooking.com/recipes/zahav-lamb-shoulder-michael-solomonov) and 350F (http://abcnews.go.com/Nightline/Platelist/recipes-michael-solomonovs-laffa-bread-hummas-masbacha-lamb/story?id=13773146), 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!
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27 Comments
Could it be that we're using a tightly covered dutch oven rather than a roasting pan covered in foil? I assume the surface area and inevitable looseness of a "tightly covered" roasting pan with foil would cause more evaporation?
I really don't want to mess this up, not sure what to do.
Yeah! :)
Are you in the states? I forget where you are. I didn't find my lamb farmer using this, but I have referred a few clients to this resource and they have been happy with it. www.eatwild.com
I'll message you my email.