1 Spread the boneless lamb shoulder on a board.
2 Salt and pepper the meat, then place the prunes and the almonds lengthwise, and along the bottom. This should make 2 lines, side by side.
3 Roll the meat, starting from the bottom up, then tie it up.
4 Heat the oven dish to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique.
5 Brown the lamb shoulder on each side, then place it on the grill, off the heat.
Preheat the oven to 350°F (180°C).
6 Roast the lamb, in the oven dish, for 45 min.
7 When done, remove the grill with the lamb (this will allow the meat to rest) then deglaze the oven dish will the veal stock to make a sauce.
8 Remove the string and slice the lamb. Serve with the sauce.
Tip: To accompany the lamb, you can add potatoes to the dish at the same time as the meat.