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Meat Roasting Guide - Beef, Pork, Lamb, Veal

This guide was published in 1962 and I find that the instructions for cooking to Rare produce what I consider to be Medium-Rare. I calculate my roast weight by the Max Rare time and the Min Medium time and check first at the rare time.

You can make sure your oven temperature is accurate with a Taylor Oven Thermometer if necessary. Use exact weight and a calculator and your results will be correct.

Other roasting guides:

  1. Beef
  2. Pork
  3. Lamb
Roast Weight Pounds Oven Temperature Constant Interior Temperature When Done Time Per Pound in Minutes

BEEF
Standing ribs (3 ribs)
Standing ribs (2 ribs)		 7-8
5-6		 300 140
160
170		 18-20 Rare
22-25 Med
27-30 Well Done
Standing ribs (1 rib) 1.8 350 140
160
170		 33 Rare
45 Med
50 Well Done
Rolled ribs 6-8 300 140
160
170		 32 Rare
38 Med
48 Well Done
Chuck ribs 5-8 300 150-170 25-30
Rump 5-7 300 150-170 25-30
Whole Tenderloin 4-6 300 140
160		 25 Rare
30-35 Medium

PORK - fresh (all times well done)
Loin - Center
- Whole
- Ends		 3-4
8-15
3-4		 350 185 35-40
15-20
50-55
Shoulder - Whole
- Boned and rolled
- Cushion		 12-14
4-6
4-6		 350 185 30-35
40-45
35-40
Spareribs 1.5 - 1.75 350 185 40-45
Pork Butt 4-6 350 185 45-50
Ham 10-18 350 185 30-35

PORK - smoked (all times well done)
Ham - Whole
- Whole, Tenderized
- Half
- Half, Tenderized		 10-12
10-12
6
6
 300 170
145-150
170
145-150		 25
15
30
20
Ham - Shank end 3 300 170 40
Ham - Butt end 3 300 170 45
Cottage Butt 2-4 300 170 35
Picnic 3-10 300 170 35

LAMB
Leg 6.5 - 7.5 300 175-180 30-35
Shoulder - rolled 3-4 300 175-180 40-45
Shoulder 4.5 - 5.5 300 175-180 30-35
Cushion 3-4 300 175-180 30-35
Rack of ribs
(6-7 ribs)		 2 300 175-180 45-50
Crown
(12-15 ribs)		 4 300 175-180 30-35

VEAL
Leg roast 7-8 300 170 25
Loin 4.5 - 5 300 170 30-35
Rack (4-6 ribs) 2.5 - 3 300 170 30-35
Shoulder 7 300 170 25
Shoulder - rolled 5 300 170 45-50


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