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Meat Roasting Chart




Source of Recipe


Web Recipes


List of Ingredients




ROASTING SELECTED CUTS
R: Rare MR: Medium rare M: Medium MW: Medium well

BEEF
Rib roast
Aliases: Prime rib, standing rib roast, rib-eye roast
Roasting temp.: 350 (or start at 400 for 30 minutes and lower to 350)
First check temp.: After 1 hour
Remove from oven at temp.: R: 120 MR: 120-130 M: 130-140 MW: 140-155

Top loin
Aliases: Shell roast, strip roast, New York strip roast, Delmonico roast
Roasting temp.: 350 (or start at 400 for 20 minutes and lower to 350)
First check temp.: After 30 minutes
Remove from oven at temp.: R: 120 MR: 120-130 M: 130-140 MW: 140-155

Tenderloin
Aliases: Whole filet
Roasting temp.: 450
First check temp.: After 20-30 minutes depending on size of roast
Remove from oven at temp.: R: 120 MR: 120-130 M: 130-140 MW: 140-155

All roasts should be allowed to rest, covered loosely with foil for at least 20 minutes.
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PORK
Boneless loin roast
Aliases: Blade end roast, center cut roast, sirloin roast
Roasting temp.: 350
First check temp.: After 40 minutes
Remove from oven at temp.: MW: 155

Pork tenderloin
Aliases: None. This is the little skinny roast. Tie two together to increase thickness
Roasting temp.: 400
First check temp.: After 15-20 minutes, depending on thickness
Remove from oven at temp.: MW: 150

Fresh ham
Aliases: Fresh leg of pork, boneless sirloin pork roast, top leg (inside) roast
Roasting temp.: 350
First check temp.: After 1 hour
Remove from oven at temp.: MW: 155

Roast should be allowed to rest, covered loosely with foil for at least 20 minutes, except for tenderloin, which needs a 5-minute rest.
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LAMB
Leg of lamb
Aliases: Boned butterflied leg, half leg-sirloin or shank end
Roasting temp.: 350 (or start at 400 for 30 minutes and reduce temp to 350)
First check temp.: After 1 hour
Remove from oven at temp.: R: 125 MR: 125-130 M: 130-140 MW: 145-150

Rack of lamb
Aliases: "Frenched" means the bones that stick out have the meat scraped off.
Roasting temp.: 450
First check temp.: After 12-15 minutes
Remove from oven at temp.: R: 125 MR: 125-130 M: 130-140 MW: 145-150

Leg of lamb should rest, loosely covered with foil, for at least 20 minutes; rack of lamb for only 5-7 minutes

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