HOLIDAY MEAT ROASTING CHART
For approximate cooking times to use in meal planning, see the following chart compiled from various resources. Use a food thermometer to determine that meats reach a safe minimum internal temperature.

Holiday Meat Roasting Chart
RED MEAT, TYPE OVEN °F TIMING INTERNAL TEMP °F
BEEF, FRESH
Beef, rib roast, bone-in; 4 to 8 pounds 325 23 to 30 min/lb 145 med. rare
27 to 38 min/lb 160 medium
Beef, rib roast, boneless; 4 pounds 325 39 to 43 min/lb 145
Beef, eye round roast; 2 to 3 pounds 325 20 to 22 min/lb 145
Beef, tenderloin roast, whole; 4 to 6 lbs 425 45 to 60 minutes total 145
Beef, tenderloin roast, half; 2 to 3 lbs 425 35 to 45 minutes total 145
LAMB
Lamb, leg, bone-in; 5 to 9 pounds
Lamb, leg, boneless; 4 to 7 pounds
325 20-26 min/lb 145 med. rare
26-30 min/lb 160 medium
30-35 min/lb 170 well done
Lamb, crown roast; 3 to 4 pounds 375 20-30 min/lb Same as above.
PORK, FRESH
Pork, loin roast, bone-in; 3 to 5 pounds 325 20-25 min/lb 160
Pork, loin roast boneless; 2 to 4 pounds 325 23-33 min/lb 160
Pork, crown roast; 6 to 10 lbs 325 20-25 min/lb 160-170
Pork, tenderloin; ½ to 1½ lbs 425 20-30 minutes total 160
PORK, CURED
Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds 325 18-20 min/lb 160
Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds 325 22-25 min/lb 160
Ham, fully cooked, bone-in; Whole, 14 to 16 pound 325 15-18 min/lb 140
Ham, fully cooked, bone-in; Half, 7 to 8 pounds 325 18-25 min/lb 140
Ham, fully cooked, boneless; 3 to 4 lbs 325 27-33 min/lb 140
Ham, country, dried (see label directions)
VEAL
Veal, boneless roast, rump or shoulder; 2 to 3 pounds 325 25-30 min/lb 145 med. rare
31-35 min/lb 160 medium
34-40 min/lb 170 well done
Veal, bone-in roast, loin; 3 to 4 pounds 325 30-34 min/lb 145 med. rare
34-36 min/lb 160 medium
38-40 min/lb 170 well done
VENISON
Venison, round, rump, loin, or rib roast; 3 to 4 pounds 325 20-25 min/lb 160
SPECIALTY POULTRY ROASTING CHART
For approximate cooking times to use in meal planning, see the following chart compiled from various resources. Use a food thermometer to determine that poultry reaches a safe minimum internal temperature.

NOTE: Times are for unstuffed poultry. Add 15 to 30 minutes for stuffed birds. The internal temperature should reach 165 °F in the center of the stuffing.

Specialty Poultry Roasting Chart
TYPE OF POULTRY OVEN °F TIMING INTERNAL TEMP °F
CAPON, whole; 4 to 8 pounds 375 20 to 30 min/lb 165
CORNISH HENS, whole; 18 to 24 oz. 350 50 to 60 minutes total 165
DUCK, domestic, whole 375 20 min/lb 165
DUCK, wild, whole 350 18 to 20 min/lb 165
GOOSE, domestic or wild, whole 325 20 to 25 min/lb 165
PHEASANT, young, whole, 2 pounds 350 30 min/lb 165
QUAIL, whole 425 20 minutes total 165



The information on this site was produced by the USDA and compiled by the site owners, who are not responsible for accuracy or completeness. Site design (c)2007 humboldtcatering.com

Other Topics: