I ROASTINGCHART I
(OVENTEMPERATURE325°)
APPROX.MIN. INTERNAL
CUT APPROX.WEIGHT PERLB. MEATTEMP.
Rib 6 to 8 pounds 23- 25 140Rare
27- 30 160Med.
32- 35 170Well
BonelessRib 4 toOpounds 26- 32 140
34- 38 160
40,42 170
RolledRump 4 to 6 pounds 25- 30 150- 170
(highquality)
SirloinTip 31/4to 4 pounds 35- 40 140- 170
Pork(fresh)Loin 3 to 5 pounds 30- 35 170
5-7 35-40 170
BonelssHam 2 - 5 30- 45 170
Cookbeforeeatingham Under10pounds 26- 30 155- 160
10- 15 17- 20 155- 160
Precookedham 14- 18 130
Shoulderpicnicham 25- 35 170
LambLeg 5to 8 pounds 30- 35 170- 180
Shoulder(whole) 3 to 5 pounds 30- 35 170- 180
Shoulder(boned) 3 to 5 pounds 40- 45 170- 180
Veal
Leg.lambshoulder 3 to 5 pounds 30- 40 170- 180
6 to 8 pounds 25- 35 170- 180
Poultry
Chicken 3 to 5 pounds 30- 40 185- 190
Over5 pounds 35- 40 185- 190
Turkey Oto 16pounds 20- 25 180- 185(in thigh)
16to20 pounds 18- 20 180- 185
Over20 pounds 15- 18 180- 185
31
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