Feeding lots of people - Lamb asado??
Discussion
We've invited 150+ people (adults and kids, final numbers tbc...) to a party at the start of September. Last time we did it we got a hog roast in, which was great and left loads of leftovers, but I fancy something different. And I've been wanting to do a lamb asado for ages, so that's what I've said I'll do.
But a bit of research suggests lambs aren't that big. (Which seems obvious now I'm typing it!
) So, rather than the two I was planning I could need as many as 10!?!
Anyone catered for that many people with a BBQ or done an asado???
Back up plan is another hog roast, but I might have left it too late to get someone in.
But a bit of research suggests lambs aren't that big. (Which seems obvious now I'm typing it!
) So, rather than the two I was planning I could need as many as 10!?!Anyone catered for that many people with a BBQ or done an asado???
Back up plan is another hog roast, but I might have left it too late to get someone in.
OP, get a company in to do it. DIY you will not be able to relax and its a lot of work. I (used to) regularly do BBQ/hog/ram roast for 150+ and I had a couple of experienced hands to help. It's still a long day and by the time you've hired the kit, messed around etc its just not worth the aggro. Obviously depends on carcass weight and whos doing the cooking and cutting but a "lamb" should feed 30-40 (at a push), a pig 80-90.
I hoped you'd reply! 
I have the space to do it over an open fire, I'd just need some sort of shelter for it if the weather's crap. I was vaguely planning to spend the day tending the fire and drinking beer with my mates as everyone will muck in and we've borrowed a field next door for camping so we'll be about all day as people arrive.
My main worry was how to make enough salsa Verde.
I have the space to do it over an open fire, I'd just need some sort of shelter for it if the weather's crap. I was vaguely planning to spend the day tending the fire and drinking beer with my mates as everyone will muck in and we've borrowed a field next door for camping so we'll be about all day as people arrive.
My main worry was how to make enough salsa Verde.
Sounds like a informal get together so should be a lot of fun but it is all in the planning and timing. How ever long you think something will take and how ever much of something you think you need. Add more.
Any tips for anything specific there are a few people (still?) on here who have experience of what you are planning who I'm sure can offer advice and I'm around bit more the next couple of weeks if I can help.
Any tips for anything specific there are a few people (still?) on here who have experience of what you are planning who I'm sure can offer advice and I'm around bit more the next couple of weeks if I can help.
Bill said:
I hoped you'd reply!
I have the space to do it over an open fire, I'd just need some sort of shelter for it if the weather's crap. I was vaguely planning to spend the day tending the fire and drinking beer with my mates as everyone will muck in and we've borrowed a field next door for camping so we'll be about all day as people arrive.
My main worry was how to make enough salsa Verde.
In one of those nutribullet blenders. Very easy to make big quantities. I have the space to do it over an open fire, I'd just need some sort of shelter for it if the weather's crap. I was vaguely planning to spend the day tending the fire and drinking beer with my mates as everyone will muck in and we've borrowed a field next door for camping so we'll be about all day as people arrive.
My main worry was how to make enough salsa Verde.
As for catering for 150 task it to a caterer. I once attended a wedding with a fella who had a pizza oven on the back of a pick up. Great mobile catering.
Could you do both? Pizzas and your lamb thingy? Not everyone eats lamb poor little things lol. Then you don’t have to do such massive quantities and you have a reliable back up.
Bill said:
We've invited 150+ people (adults and kids, final numbers tbc...) to a party at the start of September. Last time we did it we got a hog roast in, which was great and left loads of leftovers, but I fancy something different. And I've been wanting to do a lamb asado for ages, so that's what I've said I'll do.
But a bit of research suggests lambs aren't that big. (Which seems obvious now I'm typing it!) So, rather than the two I was planning I could need as many as 10!?!
Anyone catered for that many people with a BBQ or done an asado???
Back up plan is another hog roast, but I might have left it too late to get someone in.
How many veggies and vegans and dietary limitations are you expecting in the population?But a bit of research suggests lambs aren't that big. (Which seems obvious now I'm typing it!
) So, rather than the two I was planning I could need as many as 10!?!Anyone catered for that many people with a BBQ or done an asado???
Back up plan is another hog roast, but I might have left it too late to get someone in.
But I agree with others, I'd definitely be looking quickly for a catering company, maybe a local BBQ popup/restaurant? Or even a ghurka restaurant!
Evanivitch said:
How many veggies and vegans and dietary limitations are you expecting in the population?
The occasional vegetarian, one vegan and a few not-too-picky-about-halal Muslims. And a Brazil nut allergy, although he hasn't RSVP'd yet. 
On the salsa Verde front we have a mountain of herbs growing currently and will get another crop if we cut now. So how best to preserve them?? Chop and keep in oil or chop and freeze? Or something else...
I should probably get a life! vaud said:
Would a massive buffet be easier / less risky? Pots and pots of curries, chile con carne, all pre prepped and frozen? Might reduce the stress levels?
Probably! We're going to buy in the salads and flat breads, but I really want to cook a lamb on a stick!And I'm going to repurpose a knackered climbing frame as a shelter for the fire with some corrugated iron if the weather's bad.
Bill said:
vaud said:
Would a massive buffet be easier / less risky? Pots and pots of curries, chile con carne, all pre prepped and frozen? Might reduce the stress levels?
Probably! We're going to buy in the salads and flat breads, but I really want to cook a lamb on a stick!And I'm going to repurpose a knackered climbing frame as a shelter for the fire with some corrugated iron if the weather's bad.
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