| Number of Guests |
8 to 10 |
10 to 12 |
12 to 14 |
14 to 18 |
18 to 20 |
| Roast Size (lb.) |
3 to 3-1/2 |
3-1/2 to 4 |
4 to 4-1/2 |
4-1/2 to 5 |
5 to 5-1/2 |
| Thawing Time (days)** |
1-1/2 to 2 |
1-1/2 to 2 |
2 to 2-1/2 |
2 to 2-1/2 |
2-1/2 to 3 |
| Resting Time (min) |
15 |
15 |
20 |
20 |
20 |
Beef - Oven Roasts -eye of round, outside round, rump
Cooking Temperature: 500ºF for 30 min, 275ºF for remainder of cooking time |
| Baking Time (h) |
1-1/4 to 1-1/2 |
1-1/2 to 1-3/4 |
1-1/2 to 1-3/4 |
1-3/4 to 2 |
1-3/4 to 2 |
| Internal Temperature: |
155ºF medium. |
| Notes |
add 1/2 inch water to the bottom of the roasting pan, for a moist roast. Best when cooked medium. |
Beef - Premium Roasts - top sirloin and primo rib
Cooking Temperature: 325ºF |
| Baking Time (h) |
1-1/4 to 1-1/2 |
1-1/2 to 1-3/4 |
1-3/4 to 2 |
2 to 2-1/4 |
2-1/4 to 2-1/2 |
| Internal Temperature: |
140ºF rare, 155ºF medium, 165ºF well done |
Pork Bone-in Roasts
Cooking Temperature: 325ºF |
| Baking Time (h) |
1-1/4 to 1-1/2 |
1-1/2 to 1-3/4 |
1-3/4 to 2 |
2 to 2-1/4 |
2-1/4 to 2-1/2 |
| Internal Temperature: |
160ºF |
Pork Boneless Roasts
Cooking Temperature: 325ºF |
| Baking Time (h) |
1-1/2 to 1-3/4 |
1-3/4 to 2 |
2 to 2-1/4 |
2-1/4 to 2-1/2 |
2-1/2 to 3/4 |
| Internal Temperature: |
160ºF |
Pork - Fully Cooked Ham - bone-in or boneless
Cooking Temperature: 325ºF |
| Baking Time (min) |
45 to 55 |
50 to 60 |
55 to 65 |
65 to 75 |
75 to 85 |
| Internal Temperature: |
140ºF |
| Notes |
the texture of ham changes when frozen. Freezing before or after re-heating is not recommended |
Lamb - boneless roast - sirloin, leg, loin, shoulder
Cooking Temperature: 325ºF |
| Baking Time (h) |
1-1/2 to 1-3/4 |
1-3/4 to 2 |
2 to 2-1/4 |
2-1/4 to 2-1/2 |
2-1/2 to 2-3/4 |
| Internal Temperature: |
140ºF medium-rare, 155ºF medium, 165ºF well done |
| Notes |
not recommended that lamb be eaten rare |
** thaw in refrigerator
* remove meat from oven 5ºF before desired Internal Temperature is reached.
Internal Temperature will continue to raise 5-10ºF while resting.
