Suckling Pig

[keen cook]

I am planning to roast my first Suckling Pig...10-12 kilos... oven one meter wide. I am doing it for my 84 year old mother, who remembers the suckling pigs of her youth, when she was a refugee in Spain..... the one thing she is dreaming about is crispy skin .... no pressure!
Can anyone give me advice about: length of time in the oven, starting at what temperature, and any tricks and tips would be so gratefully accepted.
I have had my oven a few months, it is heavily insulated, retains heat incredibly if very hot in the first place... Thank you to any who reads this, or replies... keen cook....

[Lburou]

Hello

Look at these threads:
here
here
here

You will see 'Search' in the darkly shaded bar in the first block under the header above. These are from a search, using 'roast pig' as the search term.

[keen cook]

Re: Suckling Pig

Thank you. I hadn't seen that search forno bravo ...very helpful. thank you.

[Lburou]

Re: Suckling Pig

Thank you. I hadn't seen that search forno bravo ...very helpful. thank you.

Its my pleasure. Be sure to post some pictures as you do this pig roast

[keen cook]

Re: Suckling Pig

I trie dto post photos before but couldn't do it. I will try again after the feast!