Time-Table for Roasting
National Live Stock and Meat Board
ROAST
Weight
Pounds
Oven Temperature Constant
Degrees F.
Interior Temperature When Removed From Oven
Degrees F.
Approximate Time Per Pound
Minutes
BEEF
Standing ribs
6-8
300
140
18-20
160
22-25
170
27-30
Standing rib (trib)
2
300
140
33
160
45
170
50
Rolled rib
5-7
300
140
32
160
38
170
48
Standing rump (high quality)
5-7
300
150-170
25-30
Rolled rump (high quality)
4-6
300
150-170
25-30
PORK—FRESH
Loin—Center
3-5
350
185
35-40
Half
5-7
185
40-45
Ends
2-3
185
45-50
Picnic shoulder
4-6
350
185
30-35
Boned and rolled
3-5
350
185
40-45
Cushion-style
3-5
350
185
35-40
Boston butt
4-6
350
185
45-50
Fresh ham, whole
10-12
350
185
30-35
PORK—SMOKED
Ham
[1]—Whole
10-14
300
160
18-20
Half
5-7
300
160
22-25
Butt
3-4
300
160
40-45
Shoulder butt
2-4
300
170
35
Picnic shoulder
5-7
300
170
35
LAMB
Leg
5-8
300
175-180
30-35
Shoulder (bone in)
4-6
300
175-180
30-35
Rolled
3-5
300
175-180
40-45
Cushion-style
3-5
300
175-180
30-35
VEAL
Leg
5-8
300
170
25-35
Loin
4-6
300
170
30-35
Rib (rack)
3-5
300
170
30-35
Shoulder (bone in)
5-8
300
170
25-35
Rolled
4-6
300
170
40-45
[1]Hams now on market which require shorter cooking period due to method of processing
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