This past Sat. I cooked a local foods wedding reception....menu read: passed apps. tapenade and chevre caponata spanokopita Dinner: baby green salad with golden and red beets braised lamb, chunks and brats with new potatoes/green garlic grilled chicken with honey mustard kashi with roasted, carrots, turnips, squash, asparagus, leeks meze with olives, peppers (not local) and tziaki grilled flat pitas, breadsticks, breads sweet table: sweet chevre with apricots truffles fruit galettes with assorted berries, black and red raspberries, black berries wedding cake to die for, egg white sponge almond with lemon zest with ganauche bitter chocolate Originally I was going to marinate and grill chunks of lamb....I ordered 2 whole 35-42 # lambs. Well the lamb chunks came in too small so I braised with brats, red wine , stock and tomatoes from the freezer. How have you adapted to product or equipment when a menu was set?