Stuffed shoulder of lamb with cockles recipe

Ingredients

• 1 glug of olive oil
• 250 g unsmoked, streaky bacon, chopped
• 2 onions, finely chopped
• 4 garlic cloves, crushed to a paste
• 1 tsp chopped thyme leaves
• 400 g chard, leaves stripped from stalks and chopped (discard the stalks)
• 1 shoulder of lamb, boned and butterflied
• 500 g cockles or clams
• 100 ml dry white wine
• 1 handful parsley, finely chopped