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Meats Roasting Guide




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.

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:
Beef
Pork
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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