None!

Nutrition	%GDA	Range
Energy Kcal	1,311
Protein	104.77%
Other Carbohydrate	27.61%
Sugar	4.79%
Fat Saturated	178.77%
Fat Unsaturated	106.98%
Fiber	17.19%
Sodium	73.86%
Salt	77.33%

1. Heat the oven to 200C/400F/Gas Mark 6. 2. Peel a couple of garlic cloves and pop them into a food processor as it's whizzing add your mixed herbs. Add the pancetta and anchovies and whiz again. 3. Scrape the mixture into a bowl and add the bread to the processor. Whiz to coarse breadcrumbs, and add to the bowl with the pine nuts and olives. Add salt and pepper and scrunch everything together with your hands. If it looks too dry, add a drop of boiling water. 4. Push the stuffing into the cavity in the lamb. You can roast it stuffed like this, or you can tie it up with string, pushing some rosemary underneath. Pat it with olive oil on the outside and season with salt and pepper. 5. Toss the potatoes and remaining garlic with the bay leaves, the rest of the rosemary and some olive oil, salt and pepper and put them into a roasting tray with the lamb in the middle. It's unusual to see rare or pink roasted meats in Italy, so we're going to cook our lamb like they do. 6. Roast it for about an hour and a half on prescribe heat.. After half an hour, the Italian way is to start basting the lamb with a swig of wine over the meat and veg every 15 minutes or so until the meat is cooked. 7. Remove the veg to a dish when cooked to keep them warm. 8. When the lamb is cooked, let it rest for 15 minutes. It's nice served with some simply cooked greens. The Italians prefer the goodness from the meat juices to be cooked into the vegetables in the tray rather than make gravy.