To make the filling, mix the chopped smoked breasts, veal mince, parsley, breadcrumbs, olives, garlic and egg.
Tenderize the lamb clod carefully to thin it out, put the filling in the middle and wrap into a roll, then tie tightly with thread.
Fry the roll on all sides in heated oil on low heat. Add the tomatoes, white wine, salt, black pepper, nutmeg and bay leaf.
Cover and saute on low heat about 2 hours 30 min. Turn the meat over from time to time. Remove from the heat, remove the thread. Cut the roll into slices and serve with a garnish of the sauce.