When cooking for a big group of people (well big to me anyway) about 8-10 people how do you go about keeping the food warm? Keep in mind this isn't a catering deal where you have warmers and stuff just cooking family dinner for Easter for example at home. I did rack of lamb, mashed potatoes, and asparagus for Easter dinner this year. By the time we cut and plated the lamb, got the kids plates ready, and passed the sides around (did those family style) the lamb and asparagus were cold. Same thing happened at Christmas dinner. The potatoes hold heat well so they were fine. I'm just not sure how to keep other things nice and hot at bigger dinners like this.