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!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)