It is said that roast leg of lamb was once a famous dish that Genghis Khan liked to eat. During Genghis Khan's crusade to the east and the expedition to the west, the officials in charge of food, in order to shorten Genghis Khan's meal time and let him take a break, changed the roast whole sheep that Genghis Khan often ate into pieces for barbecue without his consent. At that time, Genghis Khan was busy with war and didn't pay attention to these things. But the attendants brought him a plate of roast leg of lamb every day for him to eat. Because the roast leg of lamb is crispy, crisp and not greasy, he likes it very much. From now on, he will eat every day, and everyone will admire the roast leg of lamb. Since then, the herdsmen have added a famous dish to the table.

With the passage of time, chefs living in cities have absorbed the essence of folk roast lamb leg and practiced scientific cooking, which has gradually become a famous dish in hotels and restaurants, attracting people's attention and favor. Sightseeing in the grassland, drinking koumiss and eating a few roast leg of lamb, what a beautiful enjoyment for newcomers! Braised pork is called "Buhule" in Mongolian. Its practice is to cut the whole lamb into several pieces, put it in the pot with white water without adding any seasoning, boil it for a while, then put it in the big plate for eating.

Braised pork is tender and nutritious, and it is a good product for festive ceremonies, festive occasions or entertaining guests.