Hi everyone, I posted a "need to know" thread in another forum about this and got no response. Maybe you guys here can help me out. I'm going to roast a young suckling pig for Easter in Greece this year. I'd like as much info as possible to get me moving in the right direction. Different recipes for stuffed and unstuffed, cooking times and procedures and anything else you can think of. I've already scoured the net for ideas, but there's a lot of conflicting advice and info out there. I need to narrow it all down and get started. Can you help me out? Thanks a million!