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Massage the paste into the lamb and let it just sit covered in the fridge overnight.
Add the lamb and sit it on the onions with the chicken stock, honey, and chopped coriander or parsley.
Roast at 150°C for 5 hours until the meat is tender and pull apart. Baste the lamb with the juices to keep it moist for the last couple of hours.
Once falling off the bone, remove the foil and drizzle with a little honey.
Place the lamb back into the oven uncovered, turn the heat to up to 200°c and roast for a further 20 minutes, but watch it as honey can burn.
Once cooked, cover and let it rest for 30 mins.