Set out a scale and the equipment for Khorkhog. Heat to 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh lamb leg, potato, carrot, yellow onion, garlic, black pepper, water, bay leaf, kosher salt, olive oil. Khorkhog is cooked in Steppe as its own plate, not as a copy of a restaurant menu. Pack the lamb with potato and onion and roast it covered until the meat leaves a spoon. Hot stones are the old heat. A heavy covered pot does that work here. Amounts are for 4 from foods this library can count.
