Drain grape leaves well; peel apart very gently and rinse one at a time. Stack each leave on a plate, laying each one flat. Cut off the stem right where it meets the leaf. Set aside.
Combine rice, lamb, salt, pepper and seasoning and mix with a large spoon or your hands, careful not to over mix.
In a medium pot, put 2-3 grape leaves flat on the bottom of the pan, then add bones to pot.
Place a paper towel on a clean plate; grab one leaf and dry well with another paper towel. The stem side should be closest to you. Take 1-2 tablespoons of filling (depending on grape leaf size) and place in the middle of the leaf.
Carefully fold stem side over filling, pulling back towards you gently. Fold the right side of the leaf to the left, and the left side to the right; roll the rest until you have a neat little cylinder. Repeat process with remaining leaves and filling.
Layer grape leaves on top of lamb bones in pot. Sprinkle with lemon juice and tomatoes; place a small plate on top of grapes leaves to weigh them down and fill pot half way up with boiling water, cover and keep pot at a simmer for 20-25 minutes, until meat is cooked (you will know by cutting one open – if the meat is still red, it’s not done. If it’s brown-ish, then they’re done.)
To serve, remove all grape leaves to a platter, garnish with more tomatoes and serve hot.