We tend to buy meat in bulk - we'll order half a lamb, cut into pieces, or a quarter pig, or a selection of slow-cooking cuts. The savings from buying in bulk mean that we can get really high quality, high-welfare meat, which we also prefer.
The problem with this scheme is that sometimes the cuts are too big for a couple to get through. And so it was that last Sunday we went over to visit friends, bearing a 2.4kg (5lb) leg of organic Devon lamb that we'd never be able to eat alone. A bit of salt, a bit of pepper and into a moderate oven for 3 hours. It threw off so much fat that we couldn't make gravy, but roast potatoes, asparagus, carrots & cauliflower cheese were all present. These friends eat early on a Sunday evening so that their small hurricane can eat with them, so we had the very great pleasure of sitting around a dining table having a really proper traditional Sunday roast dinner. It was lovely.