Ræst is an Old Norse term that refers to a method of cooking meat, particularly in a way that involves slow roasting or smoking. This technique was commonly used by the Vikings and other ancient cultures to preserve food and enhance its flavor. The process typically involves hanging the meat over a fire or placing it in a pit, allowing it to cook gradually while absorbing smoke. The practice of ræst is closely associated with traditional Scandinavian cuisine and is often linked to the preparation of dishes like ræst lamb or ræst fish. This cooking method not only provided sustenance but also contributed to the unique culinary heritage of the Norse people.