Game

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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

* Ribs which measure 6 to 7 inches from chine bone to tip of rib.

** Allow approximately 15 minutes per pound for heating whole ham to serve hot.

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