The easiest way to order a holiday roast is to tell your butcher how many people you are feeding and whether you want leftovers. If you like to plan ahead, these rules of thumb are a good starting point. Weights are before cooking.
- Bone-in rib roast: one rib feeds about two people, or allow 350–450 g (¾–1 lb) per person.
- Boneless roast (sirloin, rolled rib, leg of lamb off the bone): about 225–250 g (½ lb) per person.
- Whole turkey: about 450–700 g (1–1½ lb) per person; the bigger figure leaves you some leftovers.
- Bone-in ham: about 350–450 g (¾–1 lb) per person.
Order early
The best sizes go first in December. Order a week or two ahead, give a collection day close to the meal, and ask the butcher to tie, chine or bone the roast for you so it is ready to go in the oven.
Bring the roast out of the fridge a little before cooking, and plan time for it to rest before you carve.