Lamb Num Pang Catering Volumes
Ingredients
- 8 kg Green Cabbage Shredded
- 2 kg Red Cabbage Shredded
- 6 Bunches Silverbeet
- 1.4 kg Dijonaise
- 1.8 kg Pickled carrots drained
- 500 gm Low fat soy dressing
- 12 kg Lamb cooked and carved (1.5kg per 26-28 buns)
- 6 kg Gravy (750 gm per 26-28 buns)
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