The question we get most. Here is how we size an order so nobody goes hungry and nothing goes to waste.
Bone-in cuts
Oxtail, goat, lamb stew cut, short ribs and hard chicken are mostly bone and cook down a lot. Plan on 3/4 to 1 lb per adult. For a Sunday dinner of six people, 5 lb of oxtail is right.
Boneless cuts
Stew beef, salmon fillet, shrimp: 1/2 lb per adult. A 2 lb salmon fillet feeds four comfortably.
Whole fish
A 1.5 to 2 lb snapper feeds two people as a main. For a table of four, order two fish rather than one big one; they fry more evenly.
Whole chicken
A 4 lb bird feeds four. Cut in 8 and stewed, it stretches to six with rice and sides.
Kids
Count two children as one adult.
Leftovers
Oxtail and curry goat are better on day two. If you want leftovers, and you do, add 1 lb to whatever the math says.
Still not sure? Put your guest count in the order notes and we will size it for you.