Bone the veal shoulder and flatten it into a large cutlet.

Season the veal cutlet with salt and pepper.

Arrange strips of Dalmatian prosciutto on the seasoned cutlet.

Prepare scrambled eggs flavored with ground nutmeg.

Spread the nutmeg-flavored scrambled eggs evenly over the prosciutto and veal.

Roll the veal cutlet tightly, encasing the prosciutto and eggs.

Tie the rolled veal securely with cooking string.

Season the outside of the roll with salt, pepper, and cinnamon.

Heat lard in a pot or large pan over medium-high heat.

Sear the veal roll on all sides until browned.

Transfer the seared veal roll to a greased baking tin.

Roast the veal in a preheated oven at 350°F (175°C) for 20-30 minutes, turning occasionally to ensure even browning.

Remove the roasted veal from the oven and let it rest for 10 minutes before slicing.

Carefully cut the veal roll into slices.

Serve the sliced stuffed veal with boiled chard or cauliflower.