Roast Stuffed Suckling Pig from New York Times Menu Cookbook by Craig Claiborne
Carefully clean the suckling pig, wash inside and outside with cold water, and dry thoroughly. Rub inside and outside with salt, pepper, orégano, half of the le
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ½ cup chopped parsley
- ¾ cup olive oil
- 2 pounds feta cheese, crumbled
- 1 suckling pig (10 to 12 pounds)
- Salt and freshly ground black pepper
- ½ cup lemon juice
- ½ lemon
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