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How Much Lamb Per Person for a Spit Braai?
Allow 350 to 400g of raw whole lamb per adult. A 20kg dressed lamb feeds about 45 people with two sides and rolls. The raw figure looks enormous because it is bone-in and undressed - a whole lamb loses roughly 40 percent of its weight between the carcass and the carving board, so 400g raw is nearer 240g on the plate.
The short answer
Allow about 350–400g of raw whole lamb per adult. A whole lamb on the spit comes in at roughly 18–22kg dressed, and will comfortably feed 40 to 50 adults as the main protein alongside sides and rolls.
| Whole lamb (dressed) | Feeds (with sides) | Feeds (meat-heavy, few sides) |
|---|---|---|
| 16 kg | ~35 adults | ~28 adults |
| 18 kg | ~40 adults | ~32 adults |
| 20 kg | ~45 adults | ~36 adults |
| 22 kg | ~50 adults | ~40 adults |
Why the raw weight is misleading
A whole lamb loses a great deal between the butcher's scale and the plate. Bone is roughly a quarter of the carcass and never becomes food. Fat renders off during a five to seven hour cook. Then there is carving loss. What actually reaches guests is somewhere near 55–60% of the dressed weight, which is why "20kg feeds 45" and not 60.
Things that change the number
- Sides. Three generous sides and rolls stretch a lamb noticeably further than one small salad.
- Time of day. An evening main meal eats more per head than a long lunch with snacks beforehand.
- Who is there. A rugby club and a christening do not eat the same way. Adjust honestly rather than optimistically.
- Seconds. If you want people going back for more — and at a braai they will — budget for it rather than hoping.
Rule of thumb we use when quoting: one whole lamb per 45 guests with a normal spread of sides. Over about 100 guests we run two smaller lambs on two spits rather than one very large one — they cook more evenly and finish faster.
Pork and chicken equivalents
A whole pig of 25–30kg feeds roughly 50–60 people on the same basis. For chicken, allow around half a bird per adult. Both are charged at the same R180 a head as lamb, so the reason to choose them is the meat itself and the crowd — pork carves faster for a big casual headcount, chicken suits a mixed-age guest list. More on all three on the lamb, pork and chicken spit page.
Two related questions people ask in the same breath: how many people it feeds in whole numbers rather than kilograms, and if you are catering halaal, what makes it halaal.
If you would rather not do this arithmetic, that is what we are for — send us the headcount and we will size it. See packages and prices, or read about what our chefs do on the day.