Standard Recommendations: Bone-in vs. Boneless
The amount of lamb per person depends on whether it's bone-in or boneless. The bone affects the cooked yield, which is a key factor when purchasing.
Boneless Lamb Portions
For boneless cuts such as a butterflied leg or boneless shoulder, the recommended uncooked weight is 150 to 200 grams (about 5 to 7 ounces) per person. This considers moisture and fat loss during cooking, ensuring a satisfying portion. For dishes where lamb is not the main feature, like a curry, a slightly smaller amount of 100 to 150 grams (3.5 to 5 ounces) per person is enough.
Bone-in Lamb Portions
When cooking bone-in cuts, like a rack of lamb or lamb chops, the starting weight must increase to account for the bone. A general guideline is 250 to 350 grams (about 9 to 12 ounces) of raw bone-in lamb per person. This results in a cooked portion similar to the boneless serving size. For a rack of lamb, a common serving is 3 to 4 ribs per person.
Serving Sizes for Ground Lamb
Ground lamb is used in recipes like shepherd's pie and burgers. For these meals, a standard serving size is about 125 to 175 grams (4.5 to 6 ounces) of raw ground lamb per person. For dishes where the lamb is mixed with other ingredients like pasta, 110 grams (4 ounces) may be enough.
Factors Influencing Your Lamb Serving Size
Several variables can affect how much lamb to serve, beyond just the cut. Consider these factors when planning your meal to ensure everyone is satisfied.
Appetite and Occasion: For special occasions or guests with larger appetites, increase portion sizes. For everyday meals, the standard recommendations are suitable. For a feast or barbecue, increase portions to 250-300 grams of meat per person.
Side Dishes: The number and type of side dishes influence the amount of lamb needed. If there are many rich side dishes, stick to the smaller portion recommendations. With lighter sides, serve slightly more lamb.
Meal Type: A few lamb cutlets might be an entrée, but a larger joint of lamb is the centerpiece of a family meal, requiring more per person. For a buffet-style meal, a lower average per person is acceptable since guests will sample many different dishes.
Comparison Table: Lamb Serving Sizes by Cut
| Lamb Cut | Weight Per Person (Raw) | Typical Meal Type | Comments |
|---|---|---|---|
| Boneless Roasts/Stew | 150–200g (5–7 oz) | Roasts, stews | Accounts for cooking shrinkage; good for stews. |
| Bone-in Roasts/Chops | 250–350g (9–12 oz) | Roasts, chops | Higher weight compensates for bone; more flavorful. |
| Rack of Lamb | 3–4 ribs (approx. 300g) | Formal dinner | Often served as a showpiece. |
| Ground Lamb | 125–175g (4.5–6 oz) | Burgers, meatballs, shepherd's pie | Used in dishes where meat is a core component. |
| Ground Lamb (Mixed) | 100–150g (3.5–5 oz) | Curries, stir-fries | Lower portion size when combined with other ingredients. |
Expert tips for perfect portions
- Measuring by Hand: The USDA suggests that a 3-ounce portion of cooked meat is about the size of the palm of your hand. This offers a quick visual reference when serving.
- Cooking for a Crowd: For large gatherings, estimate the raw weight and divide the cooked portion. For example, a 2.5kg bone-in leg of lamb can comfortably serve 6 to 8 people.
- Leftovers: If you want leftovers, add 500 grams (about 1 pound) to your total purchase, especially for a roast. Leftovers can be used in sandwiches or salads. For more ideas on how to prepare your meal, see this guide to various lamb preparations: American Lamb Board.
Conclusion: Making the right choice for your meal
By understanding the different serving size recommendations for various cuts, the amount of lamb per serving needed for a meal can be determined. Factors like the occasion, the number of side dishes, and the cut all play a role in calculating the correct quantity. Use this guide to help you purchase the right amount and serve a perfectly portioned, satisfying lamb meal. Proper portioning saves money, reduces waste, and helps create balanced, delicious meals when cooking with lamb.
