ROASTING CHART for Meats and Fowl
| Cut of Meat | Cooking Temperature | Approximate Time | |
|---|---|---|---|
| BEEF—Standing Rib | |||
| Rare | 300° to 350°F. | 18-20 minutes per pound or to internal temperature 140°F. | |
| Medium | 300° to 350°F. | 22-25 minutes per pound or to internal temperature 160°F. | |
| Well Done | 300° to 350°F. For very well done allow full time at 350°F. | 27-30 minutes per pound or to internal temperature 170°F. | |
| Boned Roasts | 300° to 350°F. | Add 10-15 minutes per pound | |
| Top Round | |||
| Medium | 300°F. | 20-25 minutes per pound | |
| Well Done | 300°F. | 30-35 minutes per pound | |
| Rump | 300°F. | 30-35 minutes per pound | |
| Chuck | 300°F. | 30 minutes per pound | |
| LAMB—Leg | 300° to 350°F. | 30 minutes per pound | |
| Stuffed Shoulder | 300° to 350°F. | 45 minutes per pound | |
| Stuffed Breast | 300° to 350°F. | 45-60 minutes per pound | |
| Crown Roast | 300° to 350°F. | 30 minutes per pound | |
| VEAL—Leg | 300°F. | 22 minutes per pound | |
| Shoulder | 300°F. | 25 minutes per pound | |
| Loin or Rack | 300°F. | 30-35 minutes per pound | |
| PORK—Fresh | |||
| Ham | 350°F. | 40-45 minutes per pound | |
| Loin | 350°F. | 30-35 minutes per pound | |
| Cushion | 350°F. | 35-40 minutes per pound | |
| Pork Butt | 350°F. | 40-45 minutes per pound | |
| Spareribs | 300°F. | 1-1½ hours | |
| Tenderloin | 300°F. | 1 hour | |
| PORK—Cured | |||
| Large Ham (14-18 lbs.) | 300°F. | 20 minutes per pound | |
| Small Ham (10-12 lbs.) | 300°F. | 25 minutes per pound | |
| Half of Ham (5-6 lbs.) | 300°F. | 30 minutes per pound | |
| Shank End | 300°F. | 40 minutes per pound | |
| Butt End | 300°F. | 45 minutes per pound | |
| CHICKEN | |||
| Large (4-6 lbs.) | 325° to 350°F. | 22-25 minutes per pound | |
| Small (3½ lbs.) | 325° to 350°F. | 30 minutes per pound | |
| TURKEY | |||
| Large (18-22 lbs.) | 250° to 300°F. | 15-18 minutes per pound | |
| Medium (10-16 lbs.) | 250° to 300°F. | 18-20 minutes per pound | |
| Small (6-10 lbs.) | 250° to 300°F. | 20-25 minutes per pound | |
| DUCK—GOOSE | 325°F. | 30 minutes per pound | |