I read this recipe in Gordon Ramsay's Kitchen Heaven, which also showed a gorgeous picture. My final product is not as pretty but thankfully it tasted quite quite nice. The sage, parsley and lemon zest infused the meat with a lovely light fragrance. The meat stayed moist and there was no offensive porky flavour. The crackling skin was a treat! Managed to find the recipe online, so you guys can have a go at it too. Suckling pig loin not available in my market, so I used pork belly instead.