Having a spit braai? Need to get the portioning just right so that nobody goes home hungry and you’re not left with enough leftovers to feed the entire street? We know exactly how much to serve per person, BeefUp-style.
How much meat should I portion per person?
- Bone-in beef joints (think sirloin, prime rib) – 320 g/person
- Boneless beef fillet or steaks – 200 g/person
- Cubed lamb (for skewers or curry) – 225 g/person
- Lamb chops – 2 chops/person
- Lamb cutlets – 3 – 4 per person
- Chicken thigh – 1 thigh/person, or a whole chicken (1.5 kg) will serve 4 people comfortably
If you going with whole lamb or half lamb quantities:
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Whole Spitbraaied Lamb – 30kg – will serve 60 guests
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Whole Spitbraaied Lamb – 25kg will serve 50 guests
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Whole Spitbraaied Lamb – 20kg will serve 40 guests
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Whole Spitbraaied Lamb – 18kg will serve 35 guests
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Whole Spitbraaied Lamb 12kg will serve 25 guests
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Whole Spitbraaied Lamb 9kg will serve 20 guests
What sides should I prep?
- Potatoes (roast, mash, wedges): 110–185 g/person
- Pasta: 80 g for starters, 100 g for mains/person
- Rice: 60 g if starter; 30 g for side dish/person
- Vegetables/salad: roughly a cup or 120–130 g/person
What about prawns and canapes?
Spice it up before the main event:
- Shelled prawns – 150 g for starters; 300 g as a main course/person
- Canapés/appetizers – 4–5 per person with drinks; 10–14 per person if part of the main lineup
Kristin Adams
Spitbraai Chef
Charismatic, friendly, and insightful – Kristin is the founder and Spit Braai Master of BeefUp Spitbraai & Smokehouse.
What about drinks?
Don’t leave your guests parched:
- Plan 3–4 drinks per person over the event
- Rough guide: bottle of sparkling = 6 flutes; wine = 5 glasses/bottle; 1.25 L soft drink = 6 servings
So, for 20 guests: you’d want about 60–80 drinks total—mix of beers, wine, soft drinks.
Pro Tips for Spitbraai Catering
Spice it up before the main event:
- Lean into bones = beefy flavor: bones give you more bang per kg and juicy deliciousness.
- Include carb-heavy “fillers”: Spitbraais go hard on appetite add rice, pasta, or potatoes to balance your meat-to-cost ratio.
- More variety = smaller portions needed: With multiple protein options, reduce each by ~25%, but offer all .
- Account for big eaters: Add 10–20% extra for extremely hungry crowds or late-night munchers.
- There is zero heartbreak if there are leftovers: Better to have leftovers than guests running to the nearest takeaway joint LOL
Final thoughts
To elevate your spitbraais to the next level, you have to plan properly. Select the correct quantities, balance the proteins perfectly, include a complement in the form of sides, and do not neglect the drinks. You don’t have to do this alone, we’re always here to help you plan and make sure you’re not over ordering or underordering.
Book your next spitbraai with us, and we'll take care of the juicy details on your behalf.
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