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; ½ to 1½ 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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