be patient lol this will take a while

start 3 days before you plan to serve

wash out vine leaves and add to boiling water. you want to soften the leaves to roll but not too much as to prevent breaking

mix mince beef with rice and add a teaspoon of salt and pepper

place a tiny bit of the stuffing on each vine leave and roll up really tighly. it should be the length and width of your pinky finger

repeat for all vine leaves. this may take you 4 hours to do.

freeze over night

the afternoon before you wish to serve place the lamb chunks in a big pot and add water enough to cover. allow to boil. pour the water out and wash the chunks with clean water. reason you do this is to wash the fat out of the meat. place back into the pot so that it covers the bottom of the potm sprinkle the meat with a decent amount of salt and pepper.

place the frozen stuffed vine leaves ontop of the meat.

pour in all the lemon juice. add water to cover the rest of the vine leaves. The water level should be up to the second layer from the top

bring to boil and allow to cook on high for 10 minutes

reduce heat and cook overnight. it takes about 12 hours on the stove

serve with mint and shallots and lebanese bread