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Appendix A: Cooking Guides
Meat Roasting Guide
Meat
Cut
Degree of
“Doneness”
Internal
Temperature
°
F
°
C
Approximate
Cooking Time
Min./lb.
Min./kg
.
Rare
140
60
20-25
45-50
Medium
160
70
25-30
55-60
Sirloin or rib roast
W ell done
170
75
30-35
65-70
Rare
140
60
40-45
80-85
Beef
Rump, round - roast at
275F/140C
Medium
160
70
45-50
90-95
Medium
160
70
30-35
65-70
Veal
Leg, loin, rib roasts
W ell done
170
75
35-40
75-80
Leg, loin
160
70
20-25
45-50
Crown roast
160
70
15-20
25-30
Pork
Shoulder roast
Done when there is
a hint of pink when
sliced
160
70
25-30
35-40
Ham
Smoked, pre-cooked
Heated until hot
140
60
10-15
22-25
Leg
Rare
140
60
20-25
45-50
Medium
160
70
25-30
55-60
Leg, shoulder roasts
W ell done
170
75
30-35
65-70
Lam b
Rack - roast at
400F/200C
Rare to medium
140
to
160
60
to
70
10-18
20-35
