Roasting Guide
Meat
cuts
rib, high quality
lip, rump or top
Lamb
or bone-in
Veal shoulder,
loin,
or
Ham, precooked
Ham,
raw
‘
l:
For boneless
roasts over 6
thick,
5 to
per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
Oven
temperature
325°
325°
325°
325°
3500
325°
Doneness
Rare:
Medium:
Well Done:
Rare:
Medium:
Well Done:
Well Done:
Well Done:
To Warm:
Well Done:
Well Done:
Well Done:
Well Done:
Approximate Roasting
Time
“in Minutes per Pound
3 to 5 lbs.
6 to 8 lbs.
24-33
18-22
35-39
40-45
30-35
21-25
20-23
25-30
24-28
30-35
28-33
35-45
30-40
35-45
30-40
17-20 minutes per pound (any weight)
Under
lbs.
to 15 lbs.
20-30
17-20
3 to 5 Ibs.
Over 5 Ibs.
35-40
30-35
35-40
10 to 15 Ibs.
Over 15 Ibs.
18-25
15-20
Internal
Temperature
140°- 150°
150°- 160°
I 70°- I 85°
1400
-
1500
150°- 160°
1700
-
185°
170°- I 80°
170°- 180°
11 5°- 125”
70°
85°-1900
I 85°- 1 90°
In thigh:
185°-1900
19