Time-Table for Roasting

ROAST Weight Pounds Oven Temperature Constant Degrees F. Interior Temperature When Removed From Oven Degrees F. Approximate Time Per Pound Minutes

BEEF

Standing ribs 6-8 300 140 18-20

160 22-25

170 27-30

Standing rib (t rib) 2 300 140 33

160 45

170 50

Rolled rib 5-7 300 140 32

160 38

170 48

Standing rump (high quality) 5-7 300 150-170 25-30

Rolled rump (high quality) 4-6 300 150-170 25-30

PORK—FRESH

Loin—Center 3-5 350 185 35-40

Half 5-7 185 40-45

Ends 2-3 185 45-50

Picnic shoulder 4-6 350 185 30-35

Boned and rolled 3-5 350 185 40-45

Cushion-style 3-5 350 185 35-40

Boston butt 4-6 350 185 45-50

Fresh ham, whole 10-12 350 185 30-35

PORK—SMOKED

Ham[1]—Whole 10-14 300 160 18-20

Half 5-7 300 160 22-25

Butt 3-4 300 160 40-45

Shoulder butt 2-4 300 170 35

Picnic shoulder 5-7 300 170 35

LAMB

Leg 5-8 300 175-180 30-35

Shoulder (bone in) 4-6 300 175-180 30-35

Rolled 3-5 300 175-180 40-45

Cushion-style 3-5 300 175-180 30-35

VEAL

Leg 5-8 300 170 25-35

Loin 4-6 300 170 30-35

Rib (rack) 3-5 300 170 30-35

Shoulder (bone in) 5-8 300 170 25-35

Rolled 4-6 300 170 40-45

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