Wash the lamb with lime and water and Season the lamb with green seasoning. Add crumbled dried bay leaves, onion and garlic. Set aside and marinate for at least an hour. Pressure cook in about 2 ½ cups of water or just enough to cover the lamb. Pressure cook for about 15 minutes.
FOR THE SAUCE: Strain the lamb stock in a deep pot. Add the bay leaf, sugar, ketchup, soy sauce, and green seasoning to the lamb stock. Mix all the ingredients. Cook over a low heat for about 5 minutes until the sauce thickens a bit.
Place the lamb on the oven grill. Pour the prepared barbecue sauce over the lamb and begin grilling. Every 5 minutes or so turn and baste the lamb.
Cook until well done ( about 25 minutes) You can add some more barbecue sauce on the lamb before serving if you like.