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

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℃)