MEAT ROASTING GUIDE OVEN TEMPERATURE 325 DEGREES |
| Cut | Approx. Minutes Per Pound (3 to 5 lbs.) | Approx. Minutes Per Pound (5 to 8 lbs.) | Meat Thermometer Reading When Done (degrees F.) | | BEEF | | Rolled Rib | | | Rare | 31-36 | 27-30 | 140 | | | Medium | 36-40 | 32-35 | 160 | | | Well-done | 40-45 | 38-40 | 170 | | Standing Rib | | | Rare | 21-26 | 17-22 | 140 | | | Medium | 26-30 | 22-26 | 160 | | | Well-done | 30-35 | 28-33 | 170 | | VEAL | | Leg | 35-40 | 30 | 170 | | Loin | 35 | 30 | 170 | | Shoulder (boned and rolled) | 45 | 40 | 170 | | LAMB | | Leg | | | Medium | 35 | 30 | 175 | | | Well-done | 40 | 35 | 182 | | Shoulder (bone in) | 30-35 | | 182 | | Shoulder (boned and rolled) | 40 | | 182 | | FRESH PORK | | Rib and Loin | 35-40 | 35 | 170 | | Shoulder, Picnic | 40 | 35-40 | 185 | | Shoulder, Butt | 50-55 | | 185 | | Fresh Ham, Whole (10-14 lbs.) | 35-40 | | 185 | | | Cut | Minutes Per Pound | Meat Thermometer Reading When Done (degrees F.) | | SMOKED HAM (Mild Cure) | | 15 lbs. and over | 20 | 160 | | 12-15 lbs. | 21-22 | 160 | | 10-12 lbs. | 23-24 | 160 | | Under 10 lbs | 25-26 | 160 | | Half Hams (5-8 lbs.) | 26-28 | 160 | | Picnic Shoulder | 30-35 | 170 | | Cottage Roll | 35-40 | 170 |
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