A tasteful roast meal perfect for a celebratory event, comprising of either (1) six to seven rib chops from a lamb or (2) twelve ribs, half taken from each side of a pork loin. The chop bones are expertly trimmed and scraped, then partially separated and secured in a round shape with the meat bent around them. A savory filling is then placed in the center. Protective caps made of greased paper are placed on the bone tips to prevent scorching. Following roasting, the centerpiece is adorned with petite white onions, potato balls, or paper frills attached to the end of the chop bones. Vegetables can also be utilized to fill the centerpiece instead of stuffing after the roasting process.