Rinse grape leaves in cold water. Snap off or cut remaining "stems" from leaves. 

Place on colander as you prepare mix. Dice leg of lamb meat to small pieces, place in mixing bowl. Mix rice into bowl with diced lamb. Spice mixture to taste.

(Do not add lemon juice into the rice mix.) Empty juice from can of diced tomatoes into the mix (remaining tomato chunks will be emptied into cooking pot over lamb chunks). 

Add 1/4 cup of olive oil into mix. Add 1/2 diced onion. 

Mix. Take one leaf at a time from grape leaves pile and spread out on board dark shiny green (top of leaf) down. 

Using your hands, take a "clump" of lamb-rice mix and place on the grape leaf near the stem, elongating the mixture on the leaf. Or, use a teaspoon of lamb and rice mix.

(Hint: Role leaves tightly. Do not try to pack too much mix into each leaf.) 

Roll forward with stem end of leaf now covering the mix. Stop. Fold right side of leaf over. Fold left side of leaf over. Continuing rolling leaf until it forms a "cigar" shape.

Each 16 Ounce jar of grape leaves consists of about 90 leaves. Two 16 ounce or one 32 ounce jar of leaves will serve up to six people. In boiling pot: Place lamb chunks into large boiling pot. (You want the chunks to cover the bottom of the pot.) 

Cover the lamb chunks with water, 1/4 cup of lemon juice and boil slowly on low heat while preparing grape leaves. Add tomato chunks and remaining diced onions. Roll every leaf. Place on side. Every 20 leaves or so, move the rolled leaves one at a time and carefully lay on top of the lamb chunks in the pot. 

Carefully place rolled leaves to form even cover over the meat. Add water to a height slightly higher than the lamb chunks and to cover the first layer of stuffed grapeleaves. Once all grapeleaves are rolled and placed in the pan, cover the pot. Boil on low to medium flame for 45 minutes until rice is cooked and soft.

(HINT: Don't put too much water into the pot, but insure that there is enough water in the pot to steam cook the rice and mix. You can also pre-cook the lamb chunks before adding to the mix).

SERVING: Individual lift each cooked stuffed grape leave out of the pot and place on a serving dish. Arrange as appropriate. Remove cooked lamb chunks and place in serving dish. Place sauce from pot (including vegetable chunks) into a separate serving sauce bowl and use as a sauce over leaves and lamb.

(VEGETARIAN GRAPE LEAVES: Replace Lamb with diced vegetable mixed in with rice and also use larger vegetable chunks as a base in the cooking pot.)