Oven
Approximate Roasting Time
Type
Temperature
Internal Temperature ¡F.
in Minutes per Pound
Meat
3 to 5 lbs.
6 to 8 lbs.
Tender cuts; rib, high quality
325¡
Rare (140¡Ð150¡ )
24Ð35
18Ð25
sirloin tip, rump or top round*
Medium (150¡Ð160¡)
35Ð39
25Ð31
Well Done (170¡Ð185¡)
39Ð45
31Ð33
Lamb leg or bone-in shoulder*
325¡
Rare (140¡Ð150¡ )
21Ð25
20Ð23
Medium (150¡Ð160¡)
25Ð30
24Ð28
Well Done (170¡Ð185¡)
30Ð35
28Ð33
Veal shoulder, leg or loin*
325¡
Well Done (170¡Ð180¡)
35Ð45
30Ð40
Pork loin, rib or shoulder*
325¡
Well Done (170¡Ð180¡)
35Ð45
30Ð40
Ham, precooked
325¡
To Warm (115¡Ð125¡)
18Ð23 minutes per pound (any weight)
Poultry
3 to 5 lbs.
Over 5 lbs.
Chicken or Duck
325¡
Well Done (185¡Ð190¡)
35Ð40
30Ð35
Chicken pieces
350¡
Well Done (185¡Ð190¡)
35Ð40
In thigh:
10 to 15 lbs.
Over 15 lbs.
Turkey
325¡
Well Done (185¡Ð190¡)
16Ð22
12Ð19
*For boneless rolled roasts over 6 inches thick, add 5 to 10 minutes per pound to times given above.
The U.S. Department of Agriculture says ÒRare beef is popular, but you should know that cooking it to only 140¡F. means
some food poisoning organisms may survive.Ó (Source: Safe Food Book. Your Kitchen Guide. USDA Rev. June 1985.)
18
ROASTING GUIDE
Frozen Roasts
Frozen roasts of beef, pork, lamb, etc., can be started
without thawing, but allow 15 to 25 minutes per pound
additional time (15 minutes per pound for roasts under
5 pounds, more time for larger roasts).
Make sure poultry is thawed before roasting.
Unthawed poultry often does not cook evenly.
Some commercial frozen poultry can be cooked
successfully without thawing. Follow directions
given on package label.
