It might be ok if you have it on low and it is quite full. Lamb is quite forgiving of being left in the SC but if you have veges in it they might be too mushy.
You could use a timer so it switches on an hour after you leave and switches off at 7am but in a commercial kitchen I would think that you can't be as casual about temps as you can at home.
Another option is to cook from frozen so it takes longer. I've cooked stuff from frozen and it has been really yummy.

Is the recipe a preserved lemon one? I love preserved lemon lamb tajine - it is winter staple in our home.