Roasting Place the ]neat fat-side-up on a rack in a shallow
roasting pan. Placing the meat on a rack holds it
Roasting is the method tbr cooking large, tender out of the drippings, thus allowing better heat
cuts of meat uncovered, without adding circulation for even cooking. As the fat on top of
moisture, the roast melts, the meat is hasted naturally,
General Tips eliminating the need for additional basting.
Most meats are roasted at 325°F. It is not The cooking time is determined by the weight of
necessary to preheat the oven. Place the roasting the meat and the desired aloneness. For more
pan on a rack which has been placed in either of accurate results, use a meat thermometer. Insert
the two lowest rack positions, it so the tip is in the center of the thickest part of
the meat. It should not touch fat or bone.
Use tender cuts of meat weighing three pounds
or more. Some good choices are: beef rib, Remove the roast from the oven when the
ribeye, top round, high quality tip and rump thermometer registers approximately 5°F below
roast, pork leg and loin roast, veal and lamb leg, the aloneness wanted. As the meat stands, the
shoulder roast and cured and smoked hams. temperatnre will rise.
Season meat, if desired, either before or after NOTEi For more information on Cooking meat]
m
roasting. Rub into the surface of the roast if '_a _uitry, contact _e USDA Meat and I
added before cooking. /p6uitry Hotline at L800:535:4555. ]
I
p
Roasting Chart (Thawed Meats Only)
Approximate Oven Ap[)rox_mate
Weight Temperature in °F Internal Roasting Time
Cut of Meat (pounds) (not preheated) Temperature (min. per pound)'
Beef
Rib Roast (cut side down) 4 to 8 325 ° 140° (rare) 25 30
160 ° (medium) 30-35
Rib Eye Roast 4 to 6 325 ° 140° (rare) 25-30
160° (medium) 30-35
Loin Tenderloin Roast 2 to 3 400 ° 140° (rare) 20-25
Top Sirloin Roast 3 to 6 325° i40 ° (rare) 25-30
160° (medium) 30 35
Pork
Shoulder Blade Roast, Boneless 4 to 6 325° 160° 35-45
Shoulder Blade Roast 4 to 6 325° ]60° 30 40
Loin Blade or Sirloin Roast 3 to 4 325° 160° 35-45
Ham, Half (fully cooked) 5 to 7 325° 140 ° 25-35
Ham, Half (cook before-eating) 5 to 7 275 ° 160° 35 45
Lamb
Shoulder Roast, Boneless 3-1/2 to 5 325 ° 160° (medium) 35 40
170° (well) 40-45
Leg, Whole 5 to 7 325 ° 160° (medium) 30-35
170° (well) 35-40
Veal
Rib Roast 3 to 5 325 ° i70 ° 40-45
Shoulder, Boneless 4 to 6 325 ° 170° 40-45
Poultry
Turkey; unstuffed 0° 12 to 16 325° 180°-185 ° 18 20
16 to 20 325° 180° 185° 16-18
20 to 24 325° 180° ] 85° 14-16
Turkey, Breast 3 to 8 325° 180° 30-40
Chicken, Fryer 2-1/2 to 3-1/2 375° 185° 20-24
Chicken, Roaster 4 to 6 375° ] 85° 20 25
°Times are approximate and may vary depending on the type of wall oven used.
**Stuffed turkeys take longer to cook; refer to cookbooks for approximate time.
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