h wrote in message
Whenever I did a large (200+ person) Medieval feast I always included a
roast pig. I never cooked the pig myself, I just had the place supplying
the animal roast it. I'd send some guys to pick it up with a fancy
tray/litter for it, and then they'd carry it into the hall and the crowd
would go nuts! I'd recommend having the supplier roast it for you.

No sense of adventure? May as well just get a canned ham if you are subbing
out all the cooking.
--
Ed
http://pages.cthome.net/edhome/