A 2.5 kg roast typically feeds 4 to 8 people, depending on whether it's bone-in or boneless, the type of meat, and appetites, with 4-6 for larger bone-in cuts and potentially up to 8 for boneless or thinner slices, especially with plenty of sides.
Traditionally smoked, best quality gammon joint. Either boil or roast for the perfect ham. Plenty for 6-8+ people.
Place in a preheated 180°C oven and cook for 40 minutes per kilogram.
A 4lb loin will feed about 6-8 people.
How large a roast do I need to buy? For generous portions (and maybe even some yummy leftovers), buy 250 g (8 oz) per person (raw). For a roast that has bone, increase that by about 30% – so, 375 g (12 oz) per person.
The 2-2-2 food rule is a simple guideline for leftover safety: get cooked food into the fridge within 2 hours, eat it within 2 days, or freeze it for up to 2 months to prevent bacteria growth, keeping it out of the temperature "danger zone" (40-140°F or 5-60°C).
For the typical brined and smoked boneless ham, plan for each person to eat between 1/3 and 1/2 pounds. You never know how much ham your guests will want to eat the day of your holiday gathering, but this leaves enough for everyone to enjoy their holiday meal's main dish.
Get the whole thing! 1/2 lb per person with sides. 1 bone per 2 people is my rule of thumb.
To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat. Use a leave-in meat thermometer for the perfect roast – try this one. In this recipe, Executive Chef Michael Elfwing walks us through the basic steps to ensure a perfectly cooked roast beef.
If you chose to use a bone-in ham, you'd need 0.65 lb (0.3 kg) per person. 🥩
Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated.
Bacteria in Cooked Meat
Spoilage bacteria cause the food to smell and taste funny, but consuming foods with it won't harm you. Pathogenic bacteria, however, don't usually affect the taste or smell of food, but are harmful and can lead to foodborne illnesses.
Explaining the 2-hour / 4-hour rule
The potential risk of food poisoning is why it is essential to understand the 2-hour / 4-hour rule. Put simply the rule is: Under 2 hours = Good to use or you can refrigerate at 5°C or less. 2 to 4 hours = This timeframe means the food is okay to use.
Calculate roughly 400g per person. If cooking beef off the bone, 1kg will serve four and 1.5kg will serve about six, so 200-300g per person.
You should cover your beef with foil for at least part of the cooking time.
The Best Cuts of Meat That Won't Break the Bank
Serving: 1kg - Up to 4 people. 1.5kg - Up to 6 people. 2kg - Up to 8 people.
You don't have to waste your money—just don't make these common mistakes.
The 6-2-2 pork rule is a simple stovetop method for cooking succulent pork steaks (about 2cm thick): cook for 6 minutes on one side, flip and cook for 2 minutes on the other, then rest the pork off the heat for 2 minutes before serving. This 10-minute technique ensures juicy, tender pork by cooking it thoroughly without drying it out, using a medium-high heat and only turning the meat once.