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Roast Stuffed Suckling Pig
Ghourounaki Psito
6
servings- Difficulty
Medium
Published 1966
Ingredients
1 10 to 12 pounds - Salt and freshly ground black pepper
- dried orégano
Method
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 lemon juice and one-quarter cup of the oil. Allow the pig to stand for about one hour.
Preheat oven to hot ( 425°F
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