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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

Kid Friendly
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Maine Blueberry
Washington Buckwheat
New York Aster
Florida Orange Blossom
Maine Wild Raspberry
Colorado Star Thistle
North Carolina Sourwood
New York Basswood
California Wild Black Sage
Colorado Sweet Yellow Clover
Georgia Holly Blossom
Georgia Tupelo
Oregon Maple Blossom
Oregon Meadowfoam

Orange Blossom Honey Roasted Lamb

Recipes >



  • 3 to 5 pound leg of lamb bone in
  • Salt (I like fine sea salt)
  • 5 Sprigs Fresh Rosemary (reserve half for garnish)
  • 15 Sprigs Fresh Thyme (reserve half for garnish)
  • 10 Sprigs Fresh Mint (reserve half for garnish)
  • ½ Cup Florida Orange Blossom Honey
  • 1 Cup Dry Sherry (Do not use cooking sherry. Red wine also works well.)
  • 2-3 Small white onions peeled and halved
  • 2 Tbls Flour


  1. Preheat oven to 225° F
  2. On the stovetop, heat large and heavy Dutch oven over medium-high heat
  3. Sear leg of lamb well on all sides, this will take some time
  4. When well browned, remove lamb from Dutch oven
  5. Add halved onions, cut side down, to Dutch oven to brown
  6. Once onions have browned, deglaze Dutch oven with sherry and honey and reduce the flame to low
  7. Thoroughly salt lamb to taste on all sides
  8. Push onions to the sides of the Dutch oven
  9. Add herbs to make a bed on the bottom of the pot, and nestle lamb in bed
  10. Cover Dutch oven and bake at 225° F for 3 to 4 hours. The lamb should be about to fall off the bone
  1. Remove lamb from Dutch oven, strain jus into a sauce pot, adding onions back into jus.
  2. Place lamb back into Dutch oven and cover to keep warm
  3. Mix 2 tablespoons flour to 4 tablespoons of cold water; mix well to make thin paste.
  4. Mix ½ cup of jus from sauce pot to flour slurry, mix well, then whisk slurry back into sauce pot, and bring to a boil, lower heat and simmer for 5 minutes
  5. Add water to gravy if too thick. Repeat slurry if you desire a thicker gravy

To serve lamb, make bed of fresh herbs on a large platter, set lamb in center and surround with my Blueberry Honey Glazed Carrots with Pearl Onions and Mint.




Orange Blossom Honey Roasted Lamb