The most common question at the farm gate, answered. The right size depends on the cut, because bone-in cuts need more weight per person than boneless, and on how seriously your house takes the St Stephen's Day sandwich.
| Guests | Whole bird | Crown | Boned & rolled |
|---|---|---|---|
| 4–6 | 5–6kg | 4–5kg | 3–4kg |
| 6–8 | 5–6kg | 4–5kg | 4–5kg |
| 8–11 | 7–8kg | 5–7kg | 4–5kg + |
| 12–14 | 9–10kg | 2 crowns | 2 joints |
These allowances are generous by design, because in our experience nobody has ever complained about too many leftovers. If you are between sizes, go up.
A 5–6kg whole bird, a 4–5kg crown, or a 4–5kg boned and rolled joint will serve 8 generously with leftovers.
Allow about 700g per person for a whole bird (the bone accounts for a lot), 500g per person for a crown, and 350–400g per person for boned and rolled.
For very large gatherings (14 or more), two smaller birds often cook more evenly and give you four legs and more skin, and they fit in a standard oven.
