A suckling pig on the BBQ is much more flavoursome than regular roasted pork. A very popular choice of spit roasted deliciousness the world over.

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  • Ingredients
  • 1 x Suckling Pig
  • 2 x Onions halved
  • 3 x Garlic cloves halved
  • Bunch of celery chopped into large chunks
  • Salt
  • 1 x Lemon quartered
  • Zest of 1 lemon
  • Sage
  • Thyme

Cooking Instructions

  1. 24 Hours before cooking salt the pig with table salt (Use plenty of salt)
  2. 2 hours before cooking wash off the salt with cold running water and dry well
  3. Stuff the belly with Onions, Garlic, Carrots, Celery, Sage, Thyme and a quartered lemon ( Vegetables should be peeled and halved )
  4. Season with salt and pepper and a drizzle of oil
  5. Sew the belly together with butchers twine, cover the ears with foil to avoid them burning
  6. Lightly season the pig
  7. Set the BBQ at 180oc Gas 5 ( at least 30 minutes before cooking )
  8. Mount the pig
  9. After 40 minutes brush with your preferred oil or fat ( ensuring the pig is well coated ) and season lightly with salt
  10. Continue to baste ( brush ) with the oil / fat about every 15 – 20 minutes
  11. Around 45 minutes before serving turn up the heat to 220oc Gas 7 and remove the foil from the ears
  12. 15 Minutes before serving remove the pig and let it rest
  13. Adjust seasoning, Carve and serve.

Tip: Flavour your salt – Mix the table salt with the zest of lemon and chopped sage & thyme. The pig should take around 30 – 40 minutes per Kg. I’d recommend the temperature is checked by inserting a meat thermometer in the thickest part of the rump and shoulder, It should read a minimum of 75C. The juices should run clear ( slight yellow tinge no blood )

Source: Our Collection – Farmison

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.