What is the most consumed meat in Mongolia?

December 9, 2025 •

4 min read

According to a 2021 study, Mongolians consume around 151 pounds of mutton and goat meat per capita annually, making mutton the most consumed meat in Mongolia. This heavy reliance on sheep and goat meat is deeply rooted in the country's nomadic heritage and harsh climate, where livestock farming is essential for survival.

Quick Summary

An exploration of the dietary habits in Mongolia, emphasizing the dominance of mutton in its cuisine. It explains the cultural and environmental factors that contribute to this preference and discusses the role of other meats like beef and goat.

Key Points

Mutton is Most Consumed: Mutton is the most commonly eaten meat throughout the year due to its availability and nutritional value derived from nomadic animal husbandry.
Climate and Nomadic Lifestyle: The harsh Mongolian climate and vast grasslands, which are poor for farming, make livestock an essential food source.
Environmental and Medicinal Benefits: Free-grazing sheep eat wild herbs, enriching their meat with flavor and nutrients, including medicinal properties.
Beef's Role: Beef is the second most popular meat, more commonly consumed in urban areas or dried for preservation.
Horse Meat's Winter Use: Horse meat is valued for its high protein content and warming qualities, making it a traditional choice for the coldest winter months.
Diverse Dishes: Mutton is the star ingredient in numerous traditional dishes, such as buuz (dumplings), khuushuur (fried pies), and khorkhog (barbecue).
Cultural Importance: The reliance on meat is not merely a dietary habit but a cultural cornerstone, influencing traditions and holiday celebrations like Tsagaan Sar.

The Dominance of Mutton in the Mongolian Diet

For centuries, the nomadic lifestyle has defined Mongolian culture, and with it, the country's culinary traditions. The unforgiving climate and expansive steppes, which are unsuitable for large-scale agriculture, have made livestock central to survival. Mutton, the meat of adult sheep, is a perennial staple and the most commonly consumed meat throughout the year. Its prevalence is tied to several factors, from the practicalities of nomadic herding to its cultural and nutritional significance.

Why Mutton Reigns Supreme

The popularity of mutton in Mongolia is no coincidence. It is deeply ingrained in the nation's history and environment. Mongolian sheep graze freely on the steppes, consuming a wide variety of wild herbs and grasses. This unique diet is believed to contribute to the meat's distinct, rich flavor profile, which Mongolians prefer unseasoned to appreciate its natural taste.

Beyond taste, mutton is a powerhouse of nutrition, providing the high-calorie and high-protein content necessary for enduring the country's famously harsh and long winters. The sheep's tail fat, in particular, is a prized ingredient, rich in calcium and often used in place of modern oils in cooking. In addition to meat, sheep provide milk, wool, and skins, ensuring that the animal is utilized for every possible resource. The cultural respect for livestock is so profound that Mongolians often wait until an animal is fully grown before slaughtering it, typically in the late autumn, ensuring the animals are at their fattest and meat is at its most flavorful.

Other Meats in Mongolian Cuisine

While mutton holds the top spot, other meats are also consumed, though less frequently or with seasonal variation. Beef, including yak meat, is a popular choice, particularly in more urban areas or among nomads who have access to better storage facilities during warmer months. Horse meat, considered a "hot" meat for its warming properties and high protein content, is often reserved for the coldest parts of winter. Goat meat, which is high in protein and low in fat, is sometimes consumed during late spring or used for medicinal purposes. In the Gobi Desert region, camel meat is consumed, and it is known for being richer in carbohydrates.

Common Dishes and Cooking Methods

The most consumed meat in Mongolia is mutton, and it appears in a wide array of traditional dishes. Some of these include:

Buuz: Steamed dumplings filled with minced mutton, often served during the Lunar New Year celebration, Tsagaan Sar.
Khuushuur: Deep-fried, half-moon shaped meat pies, a popular street food and a staple during the Naadam festival.
Khorkhog: A traditional Mongolian barbecue where chunks of mutton are cooked with vegetables and hot stones in a sealed metal pot, creating a tender and flavorful stew.
Chanasan Makh: Simple boiled mutton, sometimes served with salt and potatoes, and eaten with a knife.

A Comparison of Popular Mongolian Meats


Feature	Mutton	Beef	Horse Meat	Goat Meat
Popularity	Most popular, consumed year-round	Second most popular, common in urban areas	High in protein, often eaten in winter	Less popular, sometimes used medicinally
Flavor Profile	Strong, distinct, and naturally flavorful	Stronger and less mild than Western beef	Rich and slightly sweet	Less fatty, high in protein
Nutritional Value	High in protein and calories, rich in tail fat	Good source of protein and energy	Rich in protein, high in iron and vitamins	Lean, high in protein, low in fat
Cultural Significance	Ceremonial dish, reflects nomadic life	Modern convenience, less tied to tradition	Historically and medically significant	Less prominent, used for specific purposes

The Future of the Mongolian Diet

While urban areas in Mongolia have adapted to reflect a greater range of food options, the traditional meat-centric diet remains prevalent, especially among nomadic and rural populations. The harsh climate and limited arable land continue to make animal husbandry a necessity, ensuring that meats, particularly mutton, will remain a dietary cornerstone for the foreseeable future. Although modern influences introduce more vegetables and imported goods, the cultural and environmental factors that established mutton as the most consumed meat are deeply rooted and unlikely to change entirely. Learn more about Mongolian culinary traditions and their deep roots in nomadic culture at Very Hungry Nomads.

Conclusion

Mutton is unquestionably the most consumed meat in Mongolia, a fact supported by its deep cultural roots, environmental suitability, and nutritional benefits. The traditional nomadic lifestyle, dictated by harsh weather and a reliance on livestock, has made mutton an essential and celebrated food source. While other meats such as beef, goat, and horse meat are also consumed, they are often secondary and used seasonally or regionally. Mutton's prominence is not just a dietary preference but a reflection of the enduring nomadic spirit and resilience of the Mongolian people.

Frequently Asked Questions

Mutton is popular in Mongolia due to its historical role in the nomadic lifestyle, its high protein and caloric content essential for cold winters, and its flavor profile, which is enhanced by the diverse grasses and herbs the sheep graze on.

Yes, Mongolians consume other meats, including beef (often dried for preservation), horse meat (especially in winter), goat meat, and in some regions, camel meat.

Khorkhog is a traditional Mongolian barbecue dish where chunks of meat, typically mutton or goat, are cooked with vegetables and hot stones in a sealed metal container.

While goat meat is part of the Mongolian diet, it is generally less common than mutton. Goat meat is leaner and is sometimes used for specific purposes or in certain regions.

Mongolians use traditional methods like air-drying to preserve meat. The resulting dried meat, known as borts, can be stored for extended periods and is a staple for nomadic populations.

Horse meat is considered a "hot" meat in Mongolian tradition, providing high protein and warmth, which is desirable during the country's frigid winters.

The nomadic lifestyle, with its constant movement and reliance on livestock, has shaped Mongolian cuisine to be meat- and dairy-heavy. This dietary approach provides the high energy needed for survival in a challenging climate.