Portioning a Sunday roast trips people up in both directions: too little and someone goes hungry, too much and you are eating roast beef for a week. Here are the numbers we give customers at the counter.
How Much Meat Per Person
| Roast | Per adult (raw weight) | Notes |
|---|---|---|
| Boneless beef, such as topside | 300g | Sliceable, little waste |
| Bone-in beef ribs | 400g | The bone adds flavour |
| Lamb leg | 300g to 350g | On the bone |
| Pork joint, bone in | 350g to 400g | Crackling needs a decent joint |
| Whole chicken | 450g of bird per person | A 1.8kg bird feeds about 4 generously |
For children, allow around half an adult portion. If you love cold cuts on Monday, add another 10 to 15 per cent to the joint.
Feeding a Crowd
For bigger gatherings, a hamper does the portion planning for you: see our meat hampers, including the family hampers. A whole English lamb leg or a topside roast makes a proper centrepiece.
Planning the Rest
Roast timings vary by cut, so it is worth checking a guide for the joint you choose, and remember to rest the meat before carving. Leftovers should be cooled quickly and used within a couple of days, which is where our leftover roast meat ideas come in.
Browse the beef, lamb and pork counters for joints, or ask us at the counter on The Oval.
