Lamb Horchog

If you are going to nature with friends, then this recipe will be just right for you. Horhog, that's the name of the food I want to offer you. It is taken from Mongolian cuisine and is prepared only from mutton. It is best to buy a leg, you can of course and ribs. Cut into large pieces and put them in a cauldron, put on fire. We will also need small stones, which are basically everywhere. Wash them thoroughly so that they are clean, heat them up and put them to the meat. You may ask why to do this. Yes, just like that, the lamb will cook faster, and the meat will warm up not only from the walls of the dishes, but also inside. The taste, by the way, becomes simply unique, and besides, it will be much softer. Somewhere in the middle of readiness, you need to add onion, salt and pepper. That's it, now we're waiting for the lamb to cook. The Mongols do not cook it a little, they generally eat semi-boiled meat and not very salty, so they try to salt everyone already on their plate. Well, you see for yourself how you like it better. But personally, I like something that would have already moved away from the bone a little.