Employ these cooking time charts when roasting beef, veal, lamb, chicken, duck and pork.
Beef
| Weight | Temp. | Time | Internal Temp. |
| Bluish (bleu) | three to vii pounds (1.4 to iii.two kg) | 325℉ (165℃) | 15 minutes per pound (½ kg) | 120℉ (49℃) |
| Rare (saignant) | three to 7 pounds (one.4 to three.ii kg) | 325℉ (165℃) | 20 minutes per pound (½kg) | 135℉ (57℃) |
| Medium rare (a point) | three to 7 pounds (1.4 to 3.2 kg) | 325℉ (165℃) | 22 minutes per pound (one/ii kg) | 145℉ (63℃) |
| Medium to medium-well (demi-anglais to cuit) | 3 to 7 pounds (1.iv to 3.2 kg) | 325℉ (165℃) | 25 minutes per pound (½ kg) | 160℉ (71℃) |
| Well done (bien cuit) | iii to 7 pounds (one.four to three.two kg) | 325℉ (165℃) | 30 minutes per pound (½ kg) | 170℉ (78℃) |
Veal
| Cut | Weight | Temp. | Time | Internal Temp. |
| Loin | 4 to vi pounds (1.8 to 2.7 kg) | 325℉ (165℃) | 35 minutes per pound (½ kg) | 175℉ (79℃) |
| Leg | 5 to x pounds (two.3 to 4.5 kg) | 325℉ (165℃) | 35 minutes per pound (½ kg) | 175℉ (79℃) |
| Boneless Shoulder | 4 to 10 pounds (one.8 to 4.5 kg) | 325℉ (165℃) | 45 minutes per pound (½ kg) | 175℉ (79℃) |
Lamb
| Cut | Weight | Temp. | Time | Internal Temp. |
| Shoulder - well washed | 4 to x pounds (1.eight to iv.5 kg) | 325℉ (165℃) | 40 minutes per pound (½ kg) | 190℉ (87℃) |
| Shoulder - boned & rolled | 3 to 6 pounds (1.four to 2.7 kg) | 325℉ (165℃) | 35 to 40 minutes per pound (½ kg) | 182℉ (83.iii℃) |
| Leg - medium | 5 to 10 pounds (ii.iii to iv.5 kg) | 325℉ (165℃) | xl minutes per pound (½ kg) | 175℉ (79℃) |
| Leg - well done | 5 to ten 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 (i.4 to 2.7 kg) | 325℉ (165℃) | 45 minutes per pound (½ kg) | 182℉ (83℃) |
Craven
| Weight | Temp. | Time | Internal Temp. |
| 3 to 5 pounds (1.iv to 2.3 kg) | 325℉ (165℃) | xl 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℃) |
| xviii to xx pounds (8 to 9 kg) | 325℉ (165℃) | 14 minutes per pound (½ kg) | 175℉ (78℃) |
Duck
| Weight | Temp. | Fourth dimension | Internal Temp. |
| 5 to 10 pounds (two.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 prophylactic temperature1. You lot may wish to reduce the cooking times stated beneath for a significantly more tender and juicy consequence. The new safe internal temperature for pork is 145℉ (63℃). At that place is no more than need to overcook your pork! It seems the French were right all along.
| Cutting | Weight | Temp. | Fourth dimension | 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 (simply over 2 kg) | 325℉ (165℃) | 25 to 30 minutes per pound (½ kg) | 170℉ (77℃) |
| Picnic shoulder | 5 to 10 pounds (2 to 4.five kg) | 325℉ (165℃) | twoscore minutes per pound (½ kg) | 175℉ (80℃) |
| Pork shoulder or pork barrel | iii to 10 pounds (1.3 to 4.5 kg) | 325℉ (165℃) | 45 to l minutes per pound (½ kg) | 170℉ (77℃) |
| Boned and rolled pork shoulder | 3 to 6 pounds (1.three to 4 kg) | 325℉ (165℃) | hr per pound (½ kg) | 170℉ (77℃) |
Smoked Pork
| Cut | Weight | Temp. | Time | Internal Temp. |
| Shoulder & picnic hams | v pounds (just over 2 kg) | 325℉ (165℃) | 30 to xl minutes per pound (½ kg) | 170℉ (77℃) |
| Shoulder & picnic hams | 8 pounds (nearly iii.5kg) | 325℉ (165℃) | 30 to 40 minutes per pound (i/two kg) | 175℉ (80℃) |
| Boneless pork butt | 2 pounds (almost 1kg) | 325℉ (165℃) | 40 minutes per pound (½ kg) | 180℉ (83℃) |
| Boneless pork butt | four pounds (well-nigh 2 kg)) | 325℉ (165℃) | 25 minutes per pound (½ kg) | 180℉ (83℃) |
| Ham | 12 to 20 pounds (5 to 10 kg)) | 325℉ (165℃) | xvi 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) | sixteen to 18 minutes per pound (½ kg) | 170℉ (77℃) |
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