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Meat Roasting Timetable


  • Meat should be only slightly chilled before roasting. Since everyone
  • has a different definition of "rare" and "well done", test for
  • doneness possible and note satisfactory times. Let meat sit for 15
  • to 20 minutes after removing from oven to allow juices to settle
  • and meat to firm up. Internal temperature will rise by 10 F during
  • this time, so meat can be roasted to temperature lower than given.


Meat Oven Temp Meat Thermometer Approx Time (F) Reading (in Per Pound (Min) thickest part, not touching BEEF standing rib 325 F 140 F (rare) 18-20 160 F (medium) 22-25 170 F (well done) 27-30 Rolled Rib, 325 F 140 F (rare) 32-35 eye round, 160 F (medium) 35-38 chick, rump 170 F (well done) 40-45 LAMB Boned rolled 325 145 F (rare) 30-35 leg, shoulder 170 F (medium) 40-45 180 F (well done) 45-50 Crown Roast 425 F 140 F to 145 F (med) 10-12 for first 170 F (well) 20-25 15 min, then 325 F Leg with bone 325 F 145 F (rare) 30-35 170 F (medium) 40 180 F (well done) 45-50 VEAL boned rolled 325 F 175 F 40-45 rump, shoulder Rump with bone, 325 F 175 F 30-35 loin PORK (Fresh) Boned rolled 325 F 175 F 40-45 shoulder Crown roast 325 F 170 F 35-40 Loin (centre) 325 F 175 F 35-40 HAM (uncooked) Whole 325 F 160 F 18-20 Half 325 F 160 F 22-25 HAM (fully cooked) Whole 325 F 130 F 10-15 Half 325 F 130 F 18-24 Picnic Shoulder 325 F 170 F 30-35 (uncooked)

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