Season the lamb in a large baking tray with chopped seasonings (scallion, garlic, scotch bonnet, onion, thyme), green seasoning, salt, black pepper, lime zest, ground pimento, and water
Cover the seasoned lamb and place in the fridge overnight
Next day, add vegetable stock to the tray, cover with greaseproof paper and cook in the oven at 170°C (338°F/Gas mark 3) for 1 hour
Remove the cover, top with Scotch bonnet hot honey and place back in the oven for 5-10 minutes to brown up
Serve
