Preheat oven to 180°C/350°F/Gas Mark 4. Take the joint, cut the strings and place the flat piece of meat on a board and score the lamb fat with a sharp knife. Line a baking tray with two large pieces of aluminum foil. Add to this the stock and spice mixture.
Place the lamb pieces onto the foil and make a tent with foil, tucking it around the joint so that the liquid is against the meat. Brush the rind with a tablespoon of olive oil and sprinkle with salt and pepper flakes. Cover with foil, place in the preheated oven and cook for about 2 hours (if top starts to overcook, cover with foil).
When cooked, carefully open the foil, drizzle the lamb rind with honey and place under a preheated grill. Cook for 5-7 minutes on a medium-high heat to crisp the outside. Serve cut into thick slices with Chinese style stir-fried vegetables.