Use equal portions of beef and pork roast any cut, total weight depends crowd size. Allow at least 1/4 pound per serving, consisting of a slice of each meat. A beef rump roast and pork shoulder of same weight. Place both meats in one roasting pan. Cover the pan and roast as for pork (35 minutes per pound) 45 minutes for rolled boned pork roast at 325 degrees until done. Beef will be well done, not dry. Make gravy from pan juices - the gravy is the most important part of Roast Lion. Serve with mashed potatoes or with noodles.