About this dish
A whole goat or marmot cooked from the inside with hot stones, a dramatic traditional Mongolian preparation.
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Ingredients
🐐1 whole goat, deboned through a small opening
🪨Very hot stones
🧂Salt and onion, for seasoning
Method
Serves 21
Carefully remove the goat's bones through a small neck opening, keeping the skin intact.2
Fill the cavity with very hot stones, onion, and salt.3
Seal the opening and heat the exterior with a blowtorch or open flame, turning constantly.4
The stones cook the meat from the inside as the skin chars outside.5
Open and serve the tender meat once fully cooked.✓ What Makes it Authentic
Boodog is a traditional nomadic Mongolian cooking method, using heated stones placed inside the animal to cook it without an open fire.
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