Khorkhog

What it really is

Khorkhog is Mongolian lamb cooked with vegetables in a sealed vessel, traditionally with heated stones.

Chunks of lamb are combined with vegetables such as potato, carrot and onion in a closed cooking vessel. In the traditional method, heated stones are added to the sealed pot, helping cook the contents from within alongside the vessel’s heat. The ingredients cook together until the lamb is tender and the vegetables soften. The sealed environment retains moisture and concentrates the meat’s juices, producing a moist, aromatic dish rather than grilled lamb. Household methods and ingredient combinations vary, though modern cooking methods and vegetables vary.

The hot stones are part of the preparation’s identity, but they are not eaten. Some restaurant kitchens may adapt the method to their equipment; a menu should not claim stone cooking unless that technique is actually used. Lamb is central to this profile, while vegetables and seasoning vary. Khorkhog is typically shared from a pot, making it useful to describe portion size and whether the meat arrives on the bone. Added stock or oil should be confirmed before making dietary claims.

How it's served

Serve hot with the lamb and vegetables together and the cooking liquid spooned over them. For a shared pot, explain how many diners it serves and take care with any retained hot stones. List bread or other sides separately.

How to write it on the menu

Describe the lamb-and-vegetable pot and specify whether it is cooked with heated stones. Name the actual vegetables and check stock, fat and seasoning.