Filter
Top Products
iii
Appendix A: Cooking Guides
Meat Roasting Guide
Meat Cut Degree of
“Doneness”
Internal
Temperature
°
F
°
C
Approximate
Cooking Time
Min./lb.
Min./kg
.
Rare 140 60 20-25 45-50
Medium 160 70 25-30 55-60
Sirloin or rib roast
Well done 170 75 30-35 65-70
Rare 140 60 40-45 80-85
Beef
Rump, round - roast at
275F/140C
Medium 160 70 45-50 90-95
Medium 160 70 30-35 65-70
Veal
Leg, loin, rib roasts
Well done 170 75 35-40 75-80
Leg, loin 160 70 20-25 45-50
Crown roast 160 70 15-20 25-30
Pork
Shoulder roast
Done when there is
a hint of pink when
sliced
160 70 25-30 35-40
Ham
Smoked, pre-cooked Heated until hot 140 60 10-15 22-25
Leg Rare 140 60 20-25 45-50
Medium 160 70 25-30 55-60Leg, shoulder roasts
Well done 170 75 30-35 65-70
Lamb
Rack - roast at
400F/200C
Rare to medium 140
to
160
60
to
70
10-18 20-35