MEAT ROASTING TIMES

 

BEEF

LAMB

PORK

HAM

VEAL

VENISON

RARE POULTRY

 


 

 Meat Roasting Chart

RED MEAT, TYPE OVEN F TIMING INTERNAL TEMP F

BEEF, FRESH

Beef, rib roast, bone-in; 4 to 8 pounds

325 23 to 30 min/lb 145 med. rare
27 to 38 min/lb 160 medium

Beef, rib roast, boneless; 4 pounds

325 39 to 43 min/lb 145

Beef, eye round roast; 2 to 3 pounds

325 20 to 22 min/lb 145

Beef, tenderloin roast, whole; 4 to 6 lbs

425 45 to 60 minutes total 145

Beef, tenderloin roast, half; 2 to 3 lbs

425 35 to 45 minutes total 145

LAMB

Lamb, leg, bone-in; 5 to 9 pounds

325 20-30 min/lb 160 medium or 170 well done

Lamb, leg, boneless; 4 to 7 pounds

325 30-35 min/lb 160 medium or 170 well done

Lamb, crown roast; 5 pounds

325 30-35 min/lb 170

PORK, FRESH

Pork, loin roast, bone-in; 3 to 5 pounds

325 20-25 min/lb 160

Pork, loin roast boneless; 2 to 4 pounds

325 23-33 min/lb 160

Pork, crown roast; 6 to 10 lbs

325 20-25 min/lb 160-170

Pork, tenderloin; to 1 lbs

425 20-30 minutes total 160

PORK, CURED

Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds

325 18-20 min/lb 160

Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds

325 22-25 min/lb 160

Ham, fully cooked, bone-in; Whole, 14 to 16 pound

325 15-18 min/lb 140

Ham, fully cooked, bone-in; Half, 7 to 8 pounds

325 18-25 min/lb 140

Ham, fully cooked, boneless; 3 to 4 lbs

325 27-33 min/lb 140

Ham, country, dried

(see label directions)

VEAL

Veal, boneless roast, rump or shoulder; 2 to 3 pounds

325 31-35 min/lb 160 medium;
34-40 min/lb 170 well done

Veal, bone-in roast, loin, 3 to 4 pounds

325 34-36 min/lb 160 medium;
38-40 min/lb 170 well done

VENISON

Venison, round, rump, loin, or rib roast, 3 to 4 pounds

325 20-25 min/lb 160
SPECIALTY POULTRY ROASTING CHART
For approximate cooking times to use in meal planning, see the following chart compiled from various resources. Use a food thermometer to determine that poultry reaches a safe temperature.

NOTE: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds.

 

Specialty Poultry Roasting Chart

TYPE OF POULTRY OVEN F TIMING INTERNAL TEMP F

CAPON, whole; 4 to 8 pounds

375 20 to 30 min/lb 180

CORNISH HENS, whole; 18 to 24 oz.

350 50 to 60 minutes total 180

DUCK, domestic, whole

375 20 min/lb 180

DUCK, wild, whole

350 18 to 20 min/lb 180

GOOSE, domestic or wild, whole

325 20 to 25 min/lb 180

PHEASANT, young, whole, 2 pounds

350 30 min/lb 180

QUAIL, whole

425 20 minutes total 180

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