Preheat the oven to 140°C.

To prepare the stuffing, cook the pancetta in a medium frying pan over low heat for 5 minutes, or until the fat has rendered down and pancetta is golden. Add the almonds and cook for a further 2 minutes, or until golden. Use a slotted spoon to transfer pancetta and almonds into a medium bowl.

Cook the leek and garlic in the pancetta fat, until softened and golden brown.

Add the leek and garlic, blueberries, almond meal, parsley and lemon zest to the pancetta mixture and stir to combine. Season with salt and pepper.

Lay the lamb out, skin side down, on a clean kitchen bench. Spread the stuffing across the centre. Roll up tightly to enclose stuffing. Tie with kitchen string, to secure.

Preheat a large frying pan over high heat.

Drizzle the lamb with oil and rub to coat. Season with salt and pepper. Seal the lamb in the hot pan, turning frequently, until browned all over.

Place lamb seam side down, in a deep roasting tray. Cook, for 4­ – 4 1/2 hours, until very tender.

Transfer shoulder onto a clean roasting tray. Cover with foil and rest for 45 minutes.