Ingredients
For 12 servings. All ingredients are generic, never brand names.
- Whole goat or marmot, deboned through the neck1
- Hot stones15
- Onion2
- Salt2 tbsp
Method
- FillStuff the skin with meat, onion and hot stones; tie.
- CookSinge and roast the outside with a blowtorch 1–2 hours.
Nutrition per serving
| Calories | 21 kcal |
|---|---|
| Protein | 2.3 g |
| Carbohydrates | 2.3 g |
| Fat | 0.2 g |
| Fibre | 0.4 g |
| Sugar | 1.1 g |
| Sodium | 1195 mg |
| Saturated fat | 0.1 g |
| Serving size | about 330 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains none of the common allergens. Use halal-certified meat and poultry.
Quick answers
How long does Boodog take to make?
About 2 h 13 min in total: 13 min of preparation and 2 h of cooking.
How many calories are in Boodog?
About 21 kcal per serving, with 2 g of protein. The recipe makes 12 servings of about 330 g each.
Which allergens does Boodog contain?
Based on its ingredients it contains none of the common allergens. Always check the labels of packaged ingredients.
Where is Boodog from?
Boodog is a main course from Mongolia. Whole goat cooked from inside with hot stones and blowtorched skin.