Stuffed Grape Leaves(Arabic-Syrian) - cooking recipe

Ingredients

1 qt. grape leaves *
1 pkg. lamb breast
lemon juice to taste
3/4 c. rice, uncooked and rinsed in cold water
1 1/2 lb. lamb shoulder, coarsely ground
salt and pepper to taste
dash of cinnamon and allspice (optional)

Preparation

*Grape Leaves:
If packed in salt water, rinse and drain.
If using fresh leaves, wash thoroughly and cover with hot water until limp.
Drain and set aside.