Meat Cooking Chart
| ROASTING | WEIGHT |
MINUTES PER LB. |
OVEN TEMP. |
INTERNAL TEMP. |
| FRESH PORK | ||||
| Rib and loin | 3-7 lb. | 30-40 | 325 F | 175 F |
| Leg | 5 lb. | 25-30 | 325 F | 170 F |
| Picnic Shoulder | 5-10 lb. | 40 | 325 F | 175 F |
| Shoulder, butt | 3-10 lb. | 40-50 | 325 F | 170 F |
| Boned and rolled Shoulder | 3-6 lb. | 60 | 325 F | 170 F |
| BEEF | ||||
| Standing ribs - rare | 3-7 lb. | 25 | 325 F | 135 F |
| - medium | 3-7 lb. | 30 | 325 F | 165 F |
| - well done | 3-7 lb. | 35 | 325 F | 170 F |
| For rolled and boned roasts, increase cooking time 5 to 12 minutes | ||||
| LAMB | ||||
| Shoulder - well done | 4-10 lb. | 40 | 325 F | 190 F |
| Shoulder - boned and rolled | 3-6 lb. | 40 | 325 F | 182 F |
| Leg - medium | 5-10 lb. | 40 | 325 F | 175 F |
| Leg - well done | 3-6 lb. | 40-50 | 325 F | 182 F |
| Crown - well done | 3-6 lb. | 40-50 | 325 F | 182 F |
| SMOKED PORK | ||||
| Shoulder and picnic hams | 5 lb. | 30-40 | 325 F | 170 F |
| 8 lb. | 30-40 | 325 F | 175 F | |
| Boneless butt | 2 lb. | 40 | 325 F | 180 F |
| 4 lb. | 25 | 325 F | 170 F | |
| Ham | 12-20 lb. | 16-18 | 325 F | 170 F |
| under 10 lb. | 20 | 325 F | 175 F | |
| Half Hams | 25 | 325 F | 170 F | |
| VEAL | ||||
| Loin | 4-6 lb. | 35 | 325 F | 175 F |
| Leg | 5-10 lb. | 35 | 325 F | 175 F |
| Boneless shoulder | 4-10 lb. | 45 | 325 F | 175 F |
| POULTRY | ||||
| Chicken | 3-5 lb. | 40 | 325 F | 170 F |
| - Stuffed | over 5 lb. | 30 | 325 F | 170 F |
| Turkey | 8-10 lb. | 20 | 325 F | 175 F |
| 18-20 lb. | 14 | 325 F | 175 F | |
| Duck | 5-10 lb. | 30 | 325 F | 175 F |
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