Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Open the thighs on a large cutting board. Season the meat generously on both sides.
Roll each thigh and wrap each rolled piece in 1 to 3 pieces thinly sliced bacon. The number of strips you need depends on their size.
Begin wrapping from below the thigh and wrap around it as many times as possible. Or lay 2-3 slices of bacon on the cutting board, place the meat on top and wrap it. Each piece of meat should be covered in bacon. Tuck the ends of the bacon strips underneath the thigh and place the rolls in a shallow roasting tin with these ends facing down.
Cook for 30-35 minutes or until the internal temperature reaches 74 degrees Celsius/ 165 degrees Fahrenheit. Check with a digital meat thermometer. Alternatively, cut one piece in the middle; there is no pink allowed.
The number of slices you need depends on their size. Mine were very narrow, so I needed 3 strips per thigh, a total of 12.