Lamb Cracklings
Lamb Cracklings, also known as 'Khorkhog' in Mongolia or 'Tüştü Kuyruk' in some regions, are a savory dish made from lamb or mutton fat, skin, and sometimes meat, typically slow-cooked or fried until crispy. The dish often includes simple seasonings like salt, pepper, and garlic, and is a traditional food in Central Asian and Middle Eastern cuisines, particularly popular in Mongolia, Turkey, and parts of China. It's valued for its rich flavor and high energy content, making it a hearty meal or snack.
🍽️ Nutrition at a glance
Lamb Cracklings are high in fat and protein, with minimal carbohydrates, providing a dense source of calories and essential nutrients like iron and B vitamins. A typical serving can range from 400 to 600 calories, depending on preparation and portion size.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 15 g |
| Carbs | 2 g |
| Fat | 50 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 450 mg |
| Iron | 2.5 mg |
| Vitamin B12 | 1.8 mcg |
| Zinc | 4.2 mg |
| Selenium | 12 mcg |
| Phosphorus | 180 mg |
| Niacin (B3) | 3.5 mg |
| Potassium | 220 mg |
| Magnesium | 25 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Lamb Cracklings are often associated with nomadic lifestyles in Central Asia, where they served as a portable, energy-dense food for long journeys. Nutritionally, they are unique for their high fat content, which can provide sustained energy in cold climates.
