Instructions

1. Mince several bunches of fresh herbs such as rosemary, thyme, oregano and parsley until you have enough to fill both hands cupped together. Put the pile of minced herbs into a bowl.

2. Mince aromatic vegetables such as garlic, shallots and onions until you have at least a large handful. Mix the minced aromatics with the minced herbs.

3. Add a small handful of salt and a few spoonfuls of ground black pepper to the bowl of seasonings and mix them in thoroughly. Rub half of the blend over the exterior of the piglet and the other half over the interior of the body cavity.

4. Quarter several lemons and place them inside the body cavity, if desired. Leave the peels on the lemons as their flavor is essential for infusing the piglet with a citrus taste.

5. Cover a large baking sheet with aluminum foil to make cleanup easier.

6. Lay the piglet on your baking sheet with its back facing upward and its belly facing downward. If it does not fit, position a second foil-covered baking sheet halfway beneath the first one to extend the surface until the piglet fits.

7. Remove all but one rack from your oven and position it just below center to give the piglet enough room to roast. Preheat the oven to 300 degrees Fahrenheit.

8. Transfer the piglet into the oven. Allow it to roast several hours until the internal temperature registers 160 degrees F when you insert a meat thermometer into the shoulder joint near the neck.

9. Increase the oven’s heat to the highest temperature. Roast the piglet until the skin is deeply browned, blistered and crispy, about 45 minutes.

10. Remove the piglet from the oven, cover it loosely with foil and let it rest for 30 minutes so the piglet can finish cooking and the juices return to the center of the meat.

11. Transfer the piglet to a serving platter and remove the foil covering. Cut it into portions or allow everyone to dig in with their fingers.