First light a fire and heat up some river stones. Be careful not to pick stones likely to explode!!
Cram the meat, typically a dismembered sheep, bones and all, potatoes, carrots and cabbage along with your heated stones into a special type of pressure cooker. Add a bit of water.
Place the cooker in the embers of the fire and hope that the pressure relief valve work!.
Then sit around the fire chatting for at least one hour while the cooking is done. Once cooked, deliver the meat to the table together with the hot stones. Your guests will want to turn the stones between their fingers to benefit from the stones newly acquired health giving properties. A very important part of the Horhog this.