The Cooking Inn : Roasting Temperatures

Roasting Temperatures

Temperatures are best determined by using a thermometer inserted in the meat where indicated to take a reading.

Beef: In the center not touching the bone.

130°F (54°C) Rare

160°F (71°C) Medium

180°F (82°C)Well Done

Lamb: In the center not touching the bone.

140°F (60°C) Pink

145°F (63°C) Medium-Rare

165°F (74°C) Well Done

Pork and Veal: In the center not touching the bone.

160°F (71°C)

Poultry

Chicken, in the breast 170°F (77°C)

Chicken, in the thigh 185°F (85°C)

Duck, in the thigh 180°F (82°C)