🇲🇳 Mongolian Cuisine

Boodog

Whole Goat Cooked with Hot Stones

Prep Time 4 hours
Servings 10
Difficulty Hard
Calories 614 kcal

A spectacular dish where a whole deboned goat is filled with hot river stones and cooked from the inside out, yielding incredibly tender smoky meat.

Ingredients

Instructions

  1. 1 Debone the goat through the neck opening, keeping the skin completely intact like a bag.
  2. 2 Heat smooth river stones in a roaring fire until they glow white-hot, at least 30 minutes.
  3. 3 Season the inside of the goat with salt, pepper, and garlic.
  4. 4 Using metal tongs, quickly insert hot stones into the goat cavity, alternating with pieces of meat.
  5. 5 Seal the neck opening tightly with wire. The hot stones cook the meat from inside while blowtorch sears the outside.
  6. 6 Cook for about 90 minutes, turning occasionally. The skin puffs and browns. Rest 15 minutes before cutting open.

Did You Know?

Mongolians believe that touching the hot greasy stones after cooking boodog brings good health and warms the spirit.