Rosvopaisti

Rosvopaisti is a traditional technique of cooking meat in the pit. The pit is lined with bricks or rocks, and after a fire has been lighted, marinated meat and vegetables are wrapped in foil and placed into the pit. The coals are placed on top in order for the food to cook slowly. People usually use a whole lamb or calf, but smaller portions of pork, beef, mutton, and even bear or reindeer are also often used. The pit digging and preparation takes a long time (often 8-12 hours), so the meal is usually eaten in the late afternoon. The name rosvopaisti means robber's roast.