When buying a roast, plan on a pound for every two guests, and a half-pound per two children.
2.5kg will feed 6-8 people, with a few tasty leftovers for a sandwich.
As above, 1kg will feed 2-4 people for one meal and 2.5kg will feed 6-8. Silverside of beef, salted and home cured with juniper, bay and peppercorns ready for you to simmer in your kitchen then chill, rolling some cracked black pepper on the outside.
This perfectly hand trimmed Top Sirloin roast is a great way to feed your family: our 1Kg roast will comfortably feed 4 people and our 2Kg roast is more than enough to feed 6-8 people with leftovers to spare.
A question we often get is “How much meat do I need?” The starting rule of thumb is: Boneless Meat: 1/2 lb. per person for adults and 1/4 lb. per person for children.
As each meat item is individual, there is no definite answer to this question, but on average 1kg of meat serves approximately 4 people, depending on the adult to children ratio. This is only a guideline and we recommend that you overestimate, rather than underestimate, as you may end up not having enough.
Bone-in roasts: Figure about one-pound per person. A 10-pound roast will feed 8-10 people. Boneless: Allow about a half-pound per person, which should yield about a 6-ounce piece. A 3-pound tenderloin would feed 6 people.
For lean joints off the bone, allow 200 - 250g meat per person, so choose a joint around 2kg for 6 people.
Allow around 375g beef per person, so for four people, you need a joint around 1.5kg, for six, 2.25kg, for eight, 3kg and for 10, 3.75kg.
Allow 350-400g per serving for roasts on the bone – around 3kg for eight.
500g should do four people but we always use 1kg. Approximately six per adult serving. £1.50 each (approx 150g) Or £25.00 for a tray of 18.
Before buying your roast, consider how you plan to serve the meat to your guests. If the roast is part of a holiday buffet, estimate that your guests will eat about half a pound per person. If it is the main course for a sit-down dinner, plan on one pound per person or one rib for every two diners.
Leg – a whole leg of lamb weighs between 2.25-2.75kg and will feed eight people, but can also be divided into two smaller roasting joints: the knuckle end and the fillet end. Whole legs can also be sliced across, on or off the bone, into leg steaks for grilling.
Roast for 12 mins per 450g/1lb (about 55 mins for a 2kg/4lb 8oz joint) for medium-rare, or 15 mins per 450g/1lb (about 1 hr 10 mins) for medium-well.
A small turkey (3-4.5kg) will feed 6-8 people.
The total cooking time depends on the weight of the meat. To cook rare, allow 15-20 minutes per 500g of meat. To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.
Between 5 and 12 kg of feed are required to produce 1 kg of meat in beef cattle and lambs. The feed conversion rate (FCR) increases with the age of animal due to a reduction of the metabolized nutrient production and absorption. Feed conversion rate is strongly linked to genetics and the capacity for muscle deposition.
2kg Topside Roast
There's enough meat to serve 8!
It's best to calculate your cooking time at 40 minutes per kg or 20 minutes per lb to get the most accurate time.
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.