Use these cooking time charts when roasting beef, veal, lamb, chicken, duck and pork.
Beef
| |
Weight |
Temp. |
Time |
Internal Temp. |
| Blue (bleu) |
3 to 7 pounds (1.4 to 3.2 kg) |
325℉ (165℃) |
15 minutes per pound (½ kg) |
120℉ (49℃) |
| Rare (saignant) |
3 to 7 pounds (1.4 to 3.2 kg) |
325℉ (165℃) |
20 minutes per pound (½kg) |
135℉ (57℃) |
| Medium rare (a point) |
3 to 7 pounds (1.4 to 3.2 kg) |
325℉ (165℃) |
22 minutes per pound (1/2 kg) |
145℉ (63℃) |
| Medium to medium-well (demi-anglais to cuit) |
3 to 7 pounds (1.4 to 3.2 kg) |
325℉ (165℃) |
25 minutes per pound (½ kg) |
160℉ (71℃) |
| Well done (bien cuit) |
3 to 7 pounds (1.4 to 3.2 kg) |
325℉ (165℃) |
30 minutes per pound (½ kg) |
170℉ (78℃) |
Veal
| Cut |
Weight |
Temp. |
Time |
Internal Temp. |
| Loin |
4 to 6 pounds (1.8 to 2.7 kg) |
325℉ (165℃) |
35 minutes per pound (½ kg) |
175℉ (79℃) |
| Leg |
5 to 10 pounds (2.3 to 4.5 kg) |
325℉ (165℃) |
35 minutes per pound (½ kg) |
175℉ (79℃) |
| Boneless Shoulder |
4 to 10 pounds (1.8 to 4.5 kg) |
325℉ (165℃) |
45 minutes per pound (½ kg) |
175℉ (79℃) |
Lamb
| Cut |
Weight |
Temp. |
Time |
Internal Temp. |
| Shoulder - well done |
4 to 10 pounds (1.8 to 4.5 kg) |
325℉ (165℃) |
40 minutes per pound (½ kg) |
190℉ (87℃) |
| Shoulder - boned & rolled |
3 to 6 pounds (1.4 to 2.7 kg) |
325℉ (165℃) |
35 to 40 minutes per pound (½ kg) |
182℉ (83.3℃) |
| Leg - medium |
5 to 10 pounds (2.3 to 4.5 kg) |
325℉ (165℃) |
40 minutes per pound (½ kg) |
175℉ (79℃) |
| Leg - well done |
5 to 10 pounds (2.3 to 4.5 kg) |
325℉ (165℃) |
45 minutes per pound (½ kg) |
182℉ (83℃) |
| Rack of Lamb or Crown - well done |
3 to 6 pounds (1.4 to 2.7 kg) |
325℉ (165℃) |
45 minutes per pound (½ kg) |
182℉ (83℃) |
Chicken
| Weight |
Temp. |
Time |
Internal Temp. |
| 3 to 5 pounds (1.4 to 2.3 kg) |
325℉ (165℃) |
40 minutes per pound (½ kg) |
170℉ (77℃) |
Turkey
| Weight |
Temp. |
Time |
Internal Temp. |
| 8 to 12 pounds (3.6 to 5.5 kg) |
325℉ (165℃) |
20 minutes per pound (½ kg) |
175℉ (78℃) |
| 18 to 20 pounds (8 to 9 kg) |
325℉ (165℃) |
14 minutes per pound (½ kg) |
175℉ (78℃) |
Duck
| Weight |
Temp. |
Time |
Internal Temp. |
| 5 to 10 pounds (2.3 to 4.5 kg) |
325℉ (165℃) |
38 minutes per pound (½ kg) |
170℉ (77℃) |
Fresh Pork
Recently the USDA has announced new guidelines for cooking pork to a safe temperature1. You may wish to reduce the cooking times stated below for a significantly more tender and juicy result. The new safe internal temperature for pork is 145℉ (63℃). There is no more need to overcook your pork! It seems the French were right all along.
| Cut |
Weight |
Temp. |
Time |
Internal Temp. |
| Rib & Loin |
3 to 7 pounds (1.3 to 3.1 kg) |
325℉ (165℃) |
30 to 40 minutes per pound (½ kg) |
175℉ (80℃) |
| Leg |
5 pounds (just over 2 kg) |
325℉ (165℃) |
25 to 30 minutes per pound (½ kg) |
170℉ (77℃) |
| Picnic shoulder |
5 to 10 pounds (2 to 4.5 kg) |
325℉ (165℃) |
40 minutes per pound (½ kg) |
175℉ (80℃) |
| Pork shoulder or pork butt |
3 to 10 pounds (1.3 to 4.5 kg) |
325℉ (165℃) |
45 to 50 minutes per pound (½ kg) |
170℉ (77℃) |
| Boned and rolled pork shoulder |
3 to 6 pounds (1.3 to 4 kg) |
325℉ (165℃) |
60 minutes per pound (½ kg) |
170℉ (77℃) |
Smoked Pork
| Cut |
Weight |
Temp. |
Time |
Internal Temp. |
| Shoulder & picnic hams |
5 pounds (just over 2 kg) |
325℉ (165℃) |
30 to 40 minutes per pound (½ kg) |
170℉ (77℃) |
| Shoulder & picnic hams |
8 pounds (about 3.5kg) |
325℉ (165℃) |
30 to 40 minutes per pound (1/2 kg) |
175℉ (80℃) |
| Boneless pork butt |
2 pounds (almost 1kg) |
325℉ (165℃) |
40 minutes per pound (½ kg) |
180℉ (83℃) |
| Boneless pork butt |
4 pounds (almost 2 kg)) |
325℉ (165℃) |
25 minutes per pound (½ kg) |
180℉ (83℃) |
| Ham |
12 to 20 pounds (5 to 10 kg)) |
325℉ (165℃) |
16 to 18 minutes per pound (½ kg) |
170℉ (77℃) |
| Ham |
less than 10 pound (4.5 kg)) |
325℉ (165℃) |
20 minutes per pound (½ kg) |
175℉ (80℃) |
| Ham half |
|
325°F (165°C) |
16 to 18 minutes per pound (½ kg) |
170℉ (77℃) |
Comments
Ah...Thanks for sharing. The chart will be very helpful. I'll be roasting beef or lamb this holiday season.
By the way, can share some recipes for roasting lamb and the process on how to do it. I'm not that expert in roasting so I need some assistance.
Howdy...Is it possible you could share cooking times for when someone is slow cooking please.
I would like to make a slow roasted pork butt in an oven/grill combo.
Thankin you kindly...
is this method for a convection oven or regular