Preheat oven to 200˚C.

In a bowl, combine the garlic, fresh herbs, lemon zest, coriander seeds, mustard seeds and black pepper with 2 tablespoons of olive oil. Place the chopped turkey leg pieces into the mixture and toss to coat with the herbs and seasoning.

Then, line a chopping board with cling film, and arrange pancetta slices vertically side by side. Cover with parchment paper. Roll and press the pancetta to flatten them and seal them together.

Carefully remove the parchment paper and place the turkey breast, skin side down, on the centre of the flattened pancetta slices. Season with salt and pepper. Then, layer the herb coated turkey legs pieces in an even layer.

Starting from the edge, roll the turkey, keeping the pancetta tight on to the turkey. Once rolled use kitchen twine to secure the turkey breast at 4 cm intervals.

Place the carrots and onion on a roasting tray and add the rolled turkey.

Place in the preheated oven and roast for 15 minutes to colour the pancetta, then drop the temperature to 160˚C and cover the turkey loosely with tin foil. Continue cooking for 1h 45mins to 2hours or until cooked through. Remove from the oven and let rest for 10 minutes before carving and serving with your favourite trimmings.