1. Have the meat boned and a pocket cut to the center along the length of the roast.
2. Cover the prunes with hot water and soak thirty minutes. Drain, reserving the liquid.
3. Insert the prunes in the pocket. Season the meat with the salt, pepper and ginger and tie it into a good shape with a string.
4. In a Dutch oven brown the meat on all sides. Cover and cook over low heat until tender, about one and one-half hours, basting occasionally with the prune juice.