It is said to have Mongolian origins and to have become generally known through Veikko Huovinen’s novel Lampaansyöjät (The Sheep Eaters).
[1][2] 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 or bricks are heated up for several hours.
The meat is wrapped in layers of dampened parchment paper, newspaper and aluminium foil.
A fire is started on top of the meat on the ground to ensure proper temperature.