2 c. rice, washed
1 1/2 lb. coarse ground lamb
2 tbsp. lemon juice
1 tsp. salt
1 tsp. allspice
1 lamb bone
100 fresh grape leaves
1/3 c. lemon juice
1 tbsp. salt
Water

Mix all stuffing ingredients well. Pour boiling water over fresh grape leaves to soften them slightly. Then take each leaf and put about 1 tablespoon of stuffing on leaf in shape of small log. Begin to roll folding over sides. Roll tightly and squeeze. Arrange each stuffed leaf in pot in which you have placed a lamb bone on the bottom to give flavor. Continue to arrange in rows and layers until process is complete. Put 1 tablespoon of salt on top and 3 cups cold water. After pot begins to boil add 1/3 cup lemon juice and put a dish on top to weigh leaves down. Cover and let simmer on very low heat about 30- 35 minutes.