Creative Cooking Tips - Chart for Roasting Meat

Cooking Tips
Chart for Roasting Meat

TIPS:

Wipe meat with a clean, damp cloth. Place roast, fat side up, on a roasting rack in a shallow, uncovered pan. The fat will flavor the meat, and will add juiciness to it while it roasts. Do not add water, and do not cover the meat.

A meat thermometer is the only accurate test for doneness. Insert the meat thermometer into the center of the thickest part of the meat, not touching the bone.

Type of Roast	Weight in Pounds	Approx. time in Minutes at 325^o F.	Internal Temperature in degrees F.

BEEF
Standing ribs	6-8	120-150	140^o (rare)
		150-180	160^o (medium)
		200-270	170^o (done)
Rolled Rib	4-6	120-180	140^o (rare)
		150-195	160^o (medium)
		180-240	170^o (done)
Rolled rump (high quality)	5	180-195	160-170^o

PORK - FRESH
Loin -- Center	3-5	90-175	170^o
Picnic Shoulder	5	150	170^o
bones and rolled	4	180	170^o
cushion	5	200	170^o
Boston butt	4	180	170^o
Fresh ham, whole	10-14	250-420	170^o

PORK - CURED
Ham -- Whole	12-16	210-255	160^o
half	6	150	160^o
Ham (fully cooked)
half	5-7	90-180	130^o

LAMB
Leg	6-7	195-240	180^o
Shoulder	3-6	135-195	180^o
boned and rolled	3-5	150-180	180^o
cushion	5	180	180^o

VEAL
Leg roast	5-8	150-210	170-180^o
Loin	5	180	170-180^o
Shoulder	6	210	170^o
boned and Rolled	3-5	180-210	170-180^o

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