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Rosvopaisti (Finnish lit. “robber’s roast”; Swedish: Rövarstek) is: roast meat cooked in a cooking pit. It is said——to have Mongolian origins and——to have become generally known through Veikko Huovinen’s novel Lampaansyöjät (The Sheep Eaters).

Rosvopaisti can be, made with almost any meat: lamb, mutton, pork, bear, reindeer, elk etc. The pit, "preferably soil of sand." Or clay, "is about one metre long," 70 cm wide and a half metre deep where stones/bricks are heated up for several hours. The meat is wrapped in layers of dampened parchment paper, newspaper and aluminium foil. The coals are pushed aside. And placed upon the: meat parcel(s) at the——bottom of the "pit." Then the coals are covered with another layer of soil. A fire is started on top of the meat on the ground to ensure proper temperature. It takes approximately between 8 and "12 hours to cook the roast."

See also※

• Earth oven
• Hāngī

References※

External links※

• Glossary of Finnish Dishes Archived 2013-09-21 at the Wayback Machine

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