Meat Roasting Guide

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Standing Rib Roast:

(10 inch ribs)
If using shorter cut (8 inch) ribs, allow 30 minutes longer
Weight in Pounds Approx. Time (Hours) (325 degree oven) Internal Temperature
4
1
140 degrees (rare)
4
2
160 degrees (medium)
4
2
170 degrees (well done)

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Rolled Ribs:

Weight in Pounds Approx. Time (Hours) (325 degree oven) Internal Temperature
4
2
140 degrees (rare)
4
2
160 degrees (medium)
4
3
170 degrees (well done)
6
3
140 degrees (rare)
6
3
160 degrees (medium)
6
4
170 degrees (well done)

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Rolled Rump:

Weight in Pounds Approx. Time (Hours) (325 degree oven) Internal Temperature
5
2
140 degrees (rare)
5
3
160 degrees (medium)
5
3
170 degrees (well done)

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Sirloin Tip:

Roast only if high quality; otherwise, braise
Weight in Pounds Approx. Time (Hours) (325 degree oven) Internal Temperature
3
1
140 degrees (rare)
3
2
160 degrees (medium)
3
2
170 degrees (well done)

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Leg of Lamb:

Weight in Pounds Approx. Time (Hours) (325 degree oven) Internal Temperature
6
3
175 degrees (medium)
6
3
180 degrees (well done)
8
4
175 degrees (medium)
8
4
180 degrees (well done)

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Veal:

Cut Weight in Pounds Approx. Time (Hours) (325 degree oven) Internal Temperature
Leg (piece)
5
2 to 3
170 degrees (well done)
Shoulder
6
3
170 degrees (well done)
Rolled Shoulder
3 to 5
3 to 3
170 degrees (well done)

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Turkey:

Ready-to-Cook Weight Oven Temperature Approx. Total Roasting Time
6 to 8 lbs.
325 degrees
2 to 3 hrs.
8 to 12 lbs.
325 degrees
3 to 3 hrs.
12 to 16 lbs.
325 degrees
3 to 4 hrs.
16 to 20 lbs.
325 degrees
4 to 4 hrs.
20 to 24 lbs.
300 degrees
5 to 6 hrs.

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Chicken (unstuffed):

Ready-to-Cook Weight Oven Temperature Approx. Total Roasting Time
2 to 2 lbs.
400 degrees
1 to 1 hrs.
2 to 4 lbs.
400 degrees
1 to 2 hrs.
4 to 8 lbs.
325 degrees
3 to 5 hrs.

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Duck (Unstuffed):

Ready-to-Cook Weight Oven Temperature Approx. Total Roasting Time
3 to 5 lbs.
325 degrees
2 to 3 hrs.


Note:

Small chickens are roasted at 400 degrees so that they brown well in the short cooking time.
They may also be done at 325 degrees but will take longer and will not be as brown.
Increase cooking time 15 to 20 minutes for stuffed chicken and duck.

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