Give us shortcuts, and give them to us excellent. This is not a contradiction and not too big a request. These days (and on every day of the year, actually), this is completely the necessary baseline requirement, and also the starting point from which one can set out on the great adventure that is a set table, and a table full of guests.
Meatman’s table, in short.
The butcher shop group of the Lagziel brothers has for years made it possible to move freely on the scale between "I prepared everything myself" and "I got a little help". At times, when it is generous, it treats with a recipe (chicken with grapes with almost no work, we are talking about you) that makes the story much more readable and tasty, but either way, it is clear to everyone that its meat is the cheat code. When a bit more than that is required, or much more than that, its holiday kits arrive, ready for presentation.
Thus, its Passover menu includes three oven-ready packages, seasoned and organized, with preparation instructions that are almost entirely "empty the contents into a suitable pan and you’ve got it". You can find here a whole lamb shoulder in a sweet and pronounced marinade by Yonit Zuckerman (NIS 150 per kg), a back ribs cut with maple and chipotle by Daniel Padlon (NIS 79.90 per kg) and sliced entrecote in a "secret" marinade by Sima Bitton (NIS 115 per kg).
The format is clear, the packages explain themselves and their tolerance for the process is very high, and unbreakable. Everything has been done here for you, and you only need not to ruin it, and to be patient while the pan heats up. From there, the dishes are impressive and need only white rice to absorb, and you only need to collect stories for the guests. You know, about how much "we invested this year", etc. All the rest has already been prepared, and is ready.