Main course
Boodog (Mongolian Stone-Cooked Whole Lamb/Goat)
A traditional feast dish in which the lamb is removed from its bones, filled with hot river stones and cooked over the fire in its own skin.
180 min
Serves 8
Hard
★ 0.0 0 ratings
Ingredients ({{ checkedCount }}/4)
Method
-
1
The internal organs of the lamb are carefully removed through a small hole in the neck and all bones are removed without damaging the meat.
-
2
Salt, spices, chopped onion and hot river stones turned into embers are filled into it.
-
3
The hole is closed by tying it tightly with wire or wire, and the outer skin is burned in a flame and smoked.
-
4
It is prepared by turning it for 2 hours, using its own oil and the heat given off by hot stones, until it is cooked evenly on all sides.
Rate
★ 0.0 · 0 ratings
Comments
No comments yet.