I'm a meat eater, particularly large mammals ,-)
Here's a roast I do for large, formal dinners...I have some formal training, from a chef who specialized in German and Italian "peasant" cooking:
Pork and Beef Roll
Foodstuffs: 1 whole pork loin (8 - 9 lbs); 1 beef sirloin (4 - 5 lbs); 1 lg sweet onion - peel and slice thin, 12 lg garlic cloves - peel and crush; 2 t rubbed sage, 1 T ground white pepper, 1 T finely minced lemon zest, 1 1/2 t sweet paprika, 2 t smoked salt and 2 t fresh cracked black pepper, olive oil, 100% cotton butcher's cord, baking parchment
Method: Method: Preheat oven to 325F, cooking time will be 4 1/2 to 6 hours.
Take the pork loin and butterfly cut it so it lays flat like a book, cut the beef in like fashion; pound both lightly with a mallet. When seasoning, make the spread as even as possible and work the spices into the meat with your fingers. Season both sides of the beef with the smoked salt and black pepper, then spread the garlic over one side, sprinkle with paprika, set aside. Season one side of the pork with sage and white pepper to taste, turn over and spread the onion slices evenly over the unseasoned side, sprinkle with the lemon zest. Place the beef atop the onions, garlic side up, one edge of the beef to one edge of the pork. Roll this up like a jelly roll (pork as the sponge cake, beef as the jelly). Secure by tying in at least five places with 100% cotton butcher's cord and wrap in the parchment. Place in a lightly oiled, covered roasting pan on a rack. Roast until the meat is at an internal temperature of 170F (use a meat thermometer).
Meal Suggestion: scallop chowder (New England clam chowder, but with scallops instead), lightly toasted whole wheat bread (tarragon butter), black olives (oil cured), sweet pickles (cukes, cauliflower and pearl onions) and a light bodied, white wine to start; fresh baked, dark rye bread (creamed honey), steamed carrot, celery and turnip slices (fresh parsley and butter), steamed spinach (lemon juice and olive oil) and full- bodied, red wine for the main course; apple tart with sharp Cheddar cheese and lightly spiced brown ale to finish.
12# of roast will yield about 24 (8 oz) - 32 (6 oz) - 48 (4 oz) servings.