Melt the lard in a heavy skillet set over high heat. Sprinkle the leg of lamb generously with salt and pepper and place it in the hot pan; brown on all sides and remove the roast to a 7 quart Dutch oven.
Place the skillet back over the heat source, lower the heat to medium and add a little more fat to the pan if necessary then throw in the onion and garlic and cook, stirring often, until the onion becomes translucent. Add almonds and continue cooking for 3-5 minutes until fragrant.
Add this to the Dutch oven, along with the dried prunes and dried figs.
Whisk the bone broth, apple cider vinegar, Dijon mustard, sage, thyme, garam masala, salt and pepper together in a large glass measuring cup or mixing bowl, preferably one that’s equipped with a spout.
Add that liquid to the Dutch oven, cover and cook in the oven for 3 to 3½ hours or until the meat is tender and detaches easily from the bone when pulled with a fork.
Serve with a simple side of greens, cauliflower mash or sautéed vegetables.