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Appears in
Published 1966
Timetable for Roasting Meats
Courtesy National Live Stock and Meat Board
| CUT | APPROX. WEIGHT (POUNDS) | OVEN TEMPERATURE CONSTANT | INTERIOR TEMPERATURE WHEN REMOVED FROM OVEN | APPROX.COOKING TIME (MIN.PER LB.) |
| BEEF | ||||
| Standing rib* | 6 to 8 | 300°-325° | F. 140°F. (rare) | 23 to 25 |
| 160°F. (medium) | 27 to 30 | |||
| 170°F. (well) | 32 to 35 | |||
| 4 to 6 | 300°-325°F. | 140°F. (rare) | 26 to 32 | |
| 160°F. (medium) | 34 to 38 | |||
| 170°F. (well) | 40 to 42 | |||
| Rolled rib | 5 to 7 | 300°-325°F. | 140°F. (rare) | 32 |
| 160°F. (medium) | 38 | |||
| 170°F. (well) | 48 | |||
| Delmonico (rib eye) | 4 to 6 | 350°F. | 140°F. (rare) | 18 to 20 |
| 160°F. (medium) | 20 to 22 | |||
| 170°F. (well) | 22 to 24 | |||
| Tenderloin, whole | 4 to 6 | 425°F. | 140°F. (rare) | 45 to 60 (total) |
| Tenderloin, half | 2 to 3 | 425°F. | 140°F. (rare) | 45 to 50 (total) |
| Rolled rump (high quality) | 4 to 6 | 300°-325°F. | 150°-170°F. | 25 to 30 |
| Sirloin tip (high quality) | 3½ to 4 | 300°-325°F. | 150°-170°F. | 35 to 40 |
| VEAL | ||||
| Leg | 5 to 8 | 300°-325°F. | 170°F. | 25 to 35 |
| Loin | 4 to 6 | 300°-325°F. | 170°F. | 30 to 35 |
| Rib (rack) | 3 to 5 | 300°-325°F. | 170°F. | 35 to 40 |
| Rolled shoulder | 4 to 6 | 300°-325°F. | 170°F. | 40 to 45 |
| PORK, FRESH | ||||
| Loin | ||||
| Center | 3 to 5 | 325°-350°F. | 170°F. | 30 to 35 |
| Half | 5 to 7 | 325°-350°F. | 170°F. | 35 to 40 |
| Blade loin or sirloin | 3 to 4 | 325°-350°F. | 170°F. | 40 to 45 |
| Picnic shoulder | 5 to 8 | 325°-350°F. | 185°F. | 30 to 35 |
| Rolled | 3 to 5 | 325°-350°F. | 185°F. | 40 to 45 |
| Cushion style | 3 to 5 | 325°-350°F. | 185°F. | 35 to 40 |
| Boston Shoulder | 4 to 6 | 325°-350°F. | 185°F. | 45 to 50 |
| Leg (fresh ham) | ||||
| Whole (bone in) | 10 to 14 | 325°-350°F. | 185°F. | 25 to 30 |
| Whole (boneless) | 7 to 10 | 325°-350°F. | 185°F. | 35 to 40 |
| Half (bone in) | 5 to 7 | 325°-350°F. | 185°F. | 40 to 45 |
| PORK, SMOKED | ||||
| Ham (cook before eating) | ||||
| Whole | 10 to 14 | 300°-325°F. | 160°F. | 18 to 20 |
| Half | 5 to 7 | 300°-325°F. | 160°F. | 22 to 25 |
| Shank or butt portion | 3 to 4 | 300°-325°F. | 160°F. | 35 to 40 |
| Ham (fully cooked)** | ||||
| Half | 5 to 7 | 325°F. | 130°F. | 18 to 24 |
| Picnic shoulder | 5 to 8 | 300°-325°F. | 170°F. | 35 |
| Shoulder roll | 2 to 3 | 300°-325°F. | 170°F. | 35 to 40 |
| Canadian style bacon | 2 to 4 | 300°-325°F. | 160°F. | 35 to 40 |
| LAMB | ||||
| Leg | 5 to 8 | 300°-325°F. | 175° -180°F. | 30 to 35 |
| Shoulder 4 to 6 | 300°-325°F. | 175° -180°F. | 30 to | 35 |
| Rolled | 3 to 5 | 300°-325°F. | 175°-180°F. | 40 to 45 |
| Cushion | 3 to 5 | 300°-325°F. | 175° -180°F. | 30 to 35 |
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