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!