Meat Roasting Chart

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.

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