Boodog is a traditional Mongolian dish that features a whole goat or sheep cooked using hot stones. The animal is prepared by removing its internal organs and then filling the cavity with stones that have been heated in a fire. Once the stones are placed inside, the animal is sewn up and cooked from the inside out, resulting in tender meat. This unique cooking method is often used during special occasions and celebrations in Mongolia. Boodog is typically served with the meat still on the bones, allowing diners to enjoy the rich flavors and tender texture that this ancient technique provides.