HOME Page
Appetizers
Soups
Salads
Fish & Seafood
Pasta
Rice
Other Grains
PIZZA
Legumes (Beans & Peas)
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
How To Guides
Dairy Free Recipes
Farrago
Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas
or click here to go to
Bella Rosa Vacation Rental
BikePro Parts & Accessories
iPhone, iPod, iPad
Repair Service
Become a Locavore-
Eat Local Foods
Links
Site Map
|
|
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
|
Questions about this article?
|
|