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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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