Catering for a crowd? Here's how much to buy so no one leaves hungry and you're not drowning in leftovers — the question every host asks, answered.
The quick rule. As a guide per adult:
| Dish | Per person (boneless) | Per person (bone‑in) |
|---|---|---|
| Steak (main) | 200–250g | — |
| Roast (beef/lamb) | 200–250g | 300–375g |
| Mince dishes (kofta, burgers, keema) | 150–200g | — |
| Curry/stew (diced) | 150–200g | 250–300g (on the bone) |
| Whole chicken | — | a ~1.5–1.8kg bird serves ~4 |
| Whole turkey | — | ~500 g per person |
| Brisket (allows for cooking loss) | 250–300g raw | — |
| Wagyu (rich — smaller portions satisfy) | 150–200g | — |
- Big eaters or a meat‑centred feast? Add ~20%.
- Lots of sides, rice, bread, mezze? You can trim portions a little.
- Want leftovers (and you usually do for a roast or brisket)? Size up — they freeze and reheat well.
For occasions. Eid, Ramadan gatherings and Christmas tables reward generosity — see Ordering for Ramadan & Eid and Christmas turkeys & celebration roast, and remember brisket and roasts lose weight as they cook, so buy on the higher side.
FAQs
- How much lamb for 6 people? A roast: ~1.5kg boneless or ~2–2.25kg bone‑in; a curry: ~1–1.2kg diced.
- What size turkey for 8? Around 4 kg (500 g per person), a little more if you want leftovers.
- How much Wagyu per person? 150–200g — its richness satisfies in smaller portions.