Planning an Easter meat menu for any gathering size doesn’t have to be tricky. Whether cooking for a couple of family members or firing up the BBQ for a big crew, it’s all about choosing the right cuts, cooking methods, and serving sizes that suit your Easter vibe.
From a cosy roast for four to a festive feast for 14, here’s how to make your Easter meal memorable, delicious, and stress-free.
How to Choose and Scale Your Easter Meat Menu for Small, Medium or Large Gatherings
Start by figuring out how many people you’re feeding. Your headcount will shape everything, from how much meat to buy to what cuts cook best.
For small groups (2–4 people)
Keep things simple and high-quality. One standout cut, like a mini lamb roast, pork tenderloin, or juicy scotch fillet steaks, can easily serve your guests without leaving you with days of leftovers.
Medium-sized gatherings (5–8 people)
Give you room to experiment with two types of meat. A roast lamb paired with BBQ chicken skewers offers variety without doubling your prep. It also caters to different tastes and cooking times.
For large crowds (9+ people)
Focus on bulk buys and meats that go the distance, like whole lamb shoulders, pork roasts, or BBQ trays. These allow you to prep and cook in batches with minimal fuss and maximum flavour.
No matter your guest list, always round up your servings slightly. This gives you a buffer for seconds, last-minute guests, or next-day leftovers, and it’s never a bad thing!
How Much Meat to Buy for Easter Based on Guest Numbers
One of the most common questions we hear in the lead-up to Easter is: “How much meat do I actually need?” The answer depends on your guest list, your chosen meat cuts, and whether you plan for leftovers.
Getting the quantity right ensures everyone gets their fair share without blowing your budget or running out of food halfway through lunch. Planning your Easter meat portions doesn’t have to be a guessing game. Use this simple guide:
- Boneless cuts (like steaks or chicken breast): 200–250g per person, ideal for quick cooking and simple dishes where every guest gets an even portion without carving.
- Bone-in roasts (like lamb leg or pork shoulder): 300–400g per person, depending on your choice of cut and how you plan to prepare the perfect roast.
- Mixed BBQ options (sausages, skewers, chops): 2–3 pieces per person, depending on your mix of meats and BBQ ideas.
Pro Tips for Planning the Perfect Easter Meat Menu Timeline
When hosting Easter, especially for a bigger group, timing is everything. The best Easter menu for any gathering size includes a bit of planning. You don’t want to be stuck in the kitchen while everyone else enjoys the egg hunt.
If you’re after simple ways to get ahead, don’t miss our tips on easy Easter meat prep to make the day run even smoother.
For small gatherings, you can get away with prepping in the morning. You’re good to go with a quick marinade, a single roast or pan-fry.
Medium-sized groups benefit from prepping the day before. Marinate your meats, chop your veggies, and even set the table early. On traditional Easter Sunday, all you’ll need to do is cook and serve.
Large groups need a bit more structure. Order your meat early, at least a week ahead, and start prepping 2–3 days before the big day. If you’re roasting multiple cuts, stagger the cook times and keep cooked meat warm in foil or warming trays.
No matter the size of your gathering, a well-timed plan means less stress and more time enjoying your Easter feast with friends and family.