Roasted a 15 pound suckling pig in the brick oven.
Season the pig with chopped rosemary, thyme, parsley, salt, and pepper. Place in pan on a v-rack. Generously oil skin with olive oil.
Oven was heated for 2 1/2 hours (approx. 600 degrees F). Took about 3 hours to roast and then we let it sit in the oven with door closed for another 3 hours.