Whisk the semolina flour and salt together in a large mixing bowl. Add the softened lard and rub it into the flour with your fingers until it looks sandy.

Pour in the warm water gradually, mixing with a fork, then knead on a floured counter for 8 to 10 minutes until the dough is smooth and elastic.

Shape the dough into a ball, cover with a damp towel, and rest at room temperature for 30 minutes.

Mix the grated pecorino with the lemon zest in a small bowl.

Divide the rested dough into 8 equal pieces, about 60 g each. Roll each piece on a floured surface into a thin round about 14 cm / 5.5 inches wide, trimming clean edges with the round cutter if needed.

Spoon about 2 tablespoons of the pecorino mixture onto the center of 4 rounds, leaving a 1 cm border. Brush the border with a little water, top each with a second round of dough, and press the edges together firmly. Crimp with a fork to seal tight.

Pour the oil into the 3-quart / 2.8 L pot to a depth of 5 cm / 2 inches and heat to 175 C / 350 F on a deep-fry thermometer.

Fry the seadas two at a time so the oil temperature doesn't drop. Cook for 2 to 3 minutes per side, until the pastry blisters and turns deep golden.

Lift out with a slotted spoon and drain on a wire rack or paper towels. Repeat with the remaining seadas.

Warm the honey slightly and drizzle it over the hot seadas right before serving.