200 grape leaves, rinsed in cold water
1 c. fresh lemon juice
6 c. rice
3 lbs. ground lamb, breast of lamb with fat (2:1) ratio of meat/fat
Lamb bones (optional)
2 tbsp. salt
Pepper to taste

Rinse and wash rice in cold water 3 times. Add salt and pepper to rice. Mix in ground lamb. Roll grape leaves by putting leaf in palm of hand. Place lamb mixture in the bottom section of leaf and roll like a burrito. (Lift bottom over mixture, fold left side over, fold right side over, roll.) Once rolled, gently squeeze to reduce excess moisture.

Prepare a 3 or 4 quart pan by either placing the lamb bones on the bottom of the pan or by using excess or broken grape leaves to cover the bottom of the pan. Layer rolled grape leaves in pan (2-3 layers depending on size of pan). Sprinkle top with 1/2 teaspoon of salt. Add water to grape leaves to cover. Place a plate on top of the grape leaves to keep grape leaves from floating. cover and bring to boil. Reduce heat to low and cook for approximately 1 hour and 15 minutes, covered. Twenty minutes prior to completion, pour lemon juice over grape leaves. Grape leaves are done when liquid is absorbed.