Friends and I are looking to pit roast a whole....pig, lamb. I know Central Mkt. in San
Antonio has what they call "suckling pigs" but man o man are they HUGE. I don't know the
weight cut off point for "suckling" but these hummers are hummers. I really want something
in the 25-40 pound range, not 50-80 pound Anyone know of a source? Our ranch hands can give
help/advice on the pit but they usually do only goat I'd really like to do a porker. I purchased a
"lamb" a couple of years ago, but again, it was too big. I live in Kerrville and am quite agreeable
to driving a reasonable distance, say 50-75 mile radius to find a candidate!
DH received a copy of "Planet Barbeque" so now we're pumped to do some serious, but offbeat
cooking. Looking at lambchops roasted on a shovel; porterhouse steaks on live coals; tenderloin
wrapped in muslin and tossed on coals and other fun sounding, fire-breathing meals. Any
word on where to find these animals will be appreciated.