In a large saucepan, combine honey, bay leaves, allspice, cinnamon, nutmeg and lamb. Cover with water then bring to a boil. Cover and allow to simmer for 30 minutes until tender. Allow to cool then drain. Remove fat.
In a saucepan heat oil, ginger, mustard and quince paste until melted and combined. Brush over the lamb. Bake lamb on a baking tray in preheated oven for 30 minutes.