Entree: Mongolia – Northern Culinary Region – Боодог ➤ Boodog (Traditional Mongolian roast in which whole meat is cooked from the inside using heated stones placed in the carcass, producing a smoky, steamed-roasted result)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 1 whole young goat, approx. 20 lb (9 kg), gutted with skin intact (alternatively use a whole young sheep/lamb)
- 4 tbsp (60 ml) unsalted butter or rendered fat
- 2 tbsp (30 ml) coarse salt
- 1 tbsp (15 ml) cracked black pepper
- 4 medium onions, quartered
- 8 cloves garlic, smashed
- 2–3 bay leaves
- Handful fresh thyme or local aromatic herb (optional)
- Several smooth fire-heated stones, hand-sized, very hot (no measurement)
- Kitchen twine for trussing
- Optional: 1 cup (240 ml) water for basting if needed

Instructions

1. Prepare the animal: Rinse cavity and pat the hide and meat dry. Rub the inside and outside of the carcass with butter, then season generously with salt and cracked black pepper. Stuff the cavity with onions, garlic, bay leaves, and herbs.
2. Heat the stones: Build a strong wood or charcoal fire and place several smooth stones directly into the flames until they are red-hot. Using heavy gloves and tongs, remove hot stones and place them carefully into the stuffed cavity so they sit among the aromatics and meat.
3. Seal and truss: Fold the hide back over the opening and sew or tightly tie the cavity closed with kitchen twine to hold heat and steam inside. Truss the carcass so it can be suspended or set above coals.
4. Roast Boodog: Suspend the carcass over medium coals or set it upright near the edge of the fire so it cooks by radiant heat and the residual heat of the stones. Roast for about 1½–2 hours, turning occasionally if not suspended, until meat is tender and internal areas around stones are cooked through. If the hide chars excessively, protect with a foil wrap or move slightly away from direct flame.
5. Finish and carve: Carefully open the cavity (stones will be extremely hot) and remove stones with tongs. Pour any accumulated juices into a bowl to baste or serve. Break apart the hide at the cooking openings and carve meat into portions; serve immediately while smoky and hot.
6. Safety and service: Use heavy gloves and tongs when handling stones. Serve boodog traditionally with chunks of meat, roasted aromatics, and fresh flatbread or milky tea.