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Guide for Roasting Beef, Veal, Lamb, Poultry and Pork.

 

Take the guesswork out of safely roasting various cuts of beef, pork, lamb and poultry with this handy roasting guide.

 

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

Perfect roasted lamb temperature - rack of 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

Perfect roasted 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℃)

Mr. Good Lookin' is Cookin' apron

 

 

Comments

Dallas, United States
 almost 3 years ago

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.


, Switzerland
 over 2 years ago

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...

 

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