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Roasting Guide
Type
Meat
sirloin tip, rump or top round*
Lamb leg or bone-in shoulder*
Veal shoulder, leg or loin*
Pork loin, rib or shoulder*
Ham, raw
*For boneless rolled roasts over 6
inches thick, add 5 to 10 minutes per
pound to times given above.
Poultry
Chicken or Duck
Chicken pieces
Turkey
20
Oven
Doneness
325°
Rare:
Medium:
Well Done:
325°
Rare:
Medium:
Well Done:
325°
Well Done:
325°
Well Done:
325°
To Warm:
325°
Well Done:
Well Done:
350°
Well Done:
325°
Well Done:
Approximate Roasting Time
in Minutes Der Pound
3 to 5 Ibs.
6 to 8 lbs.
24-33
18-22
35-39
22-29
40-45
30-35
21-25
20-23
24-28
25-30
30-35
28-33
35-45
30-40
35-45
30-40
17-20 minutes per pound (any weight)
10 to 15 lbs.
Under 10 lbs.
20-30
3 to 5 lbs.
Over 5 Ibs.
35-40
30-35
35-40
10 to 15 Ibs.
Over 15 lbs.
18-25
15-20
Internal
Temperature 'F.
140°- 1500
170°- 1 85°
140°- 150°
150°- 1600
1700-1 85°
I 70°- I 800
1700-1800
115°-1250
1700
1 85°- 1900
In thigh:
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