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1 pound lamb breast or neck bones
lemon juice to taste
small can tomato sauce
basic recipe raw meat and rice stuffing
To stuff the leaves: If leaves are preserved in salt and water, rinse and drain. If fresh, wash thoroughly and cover with hot water until limp. Drain and set aside.
Put one teaspoon stuffing in the center of each leaf, on the rough side. Fold stem side horizontally over stuffing, then fold the two vertical sides over the first fold. Roll tightly until it reaches the leaf point, forming a cylinder approximately 7 centimeters long by 1 centimeter thick.
Place rolls side by side and in layers over lamb breast bones or neck bones. Add tomato sauce. Cover with water and sprinkle with salt.
Bring to a boil. Cover and cook over low heat for 50 minutes or until done. Add lemon juice and cook for 10 more minutes. To serve, turn the pan upside down on a platter while hot.
Makes 4 servings.