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Roasting
Roasting is the method for cooking large, tender
cuts of meat uncovered, without adding
moisture.
General Tips
Most meats are roasted at 325°F. It is not
necessary to preheat the oven. Place the roasting
pan on a rack which has been placed in either of
the two lowest rack positions.
Use tender cuts of meat weighing three pounds
or more. Some good choices are: beef rib, rib
eye, top round, high quality tip and rump roast,
pork loin roast, veal and lamb leg, shoulder
roast and cured or smoked hams.
Season meat, if desired, either before or after
roasting. Rub into the surface of the roast if
added before cooking.
Place the meat fat side up on a rack in a shallow
roasting pan. Placing the meat on a rack holds it
out of the drippings, thus allowing better heat
circulation for even cooking. As the fat on top
of the roast melts, the meat is basted naturally,
eliminating the need for additional basting.
The cooking time is determined by the weight
of the meat and the desired doneness. For more
accurate results, use a meat thermometer. Insert
it so the tip is in the center of the thickest part
of the meat. It should not touch fat or bone.
Remove the roast from the oven when the
thermometer registers approximately 5°F below
the doneness wanted. As the meat stands, the
temperature will rise.
NOTE: For more information on cooking
meat and poultry, contact the USDA Meat and
Poultry Hotline at 1-800-535-4555.
Roasting Chart (Thawed Meats Only)
Approximate Oven Approximate
Weight Temperature in °F Internal Roasting Time
Cut of Meat (pounds) (not preheated) Temperature (min. per pound)*
Beef
Rib Roast (cut side down) 4 to 8 325° 140° (rare) 25-30
160° (medium) 30-35
Rib Eye Roast 4 to 6 325° 140° (rare) 25-30
160° (medium) 30-35
Loin Tenderloin Roast 2 to 3 400° 140° (rare) 20-25
Top Sirloin Roast 3 to 6 325° 140° (rare) 25-30
160° (medium) 30-35
Pork
Shoulder Blade Roast, Boneless 4 to 6 325° 160° 35-45
Shoulder Blade Roast 4 to 6 325° 160° 30-40
Loin Blade or Sirloin Roast 3 to 4 325° 160° 35-45
Ham, Half (fully cooked) 5 to 7 325° 140° 25-35
Ham, Half (cook before eating) 5 to 7 275° 160° 35-45
Lamb
Shoulder Roast, Boneless 3-1/2 to 5 325° 160° (medium) 35-40
170° (well) 40-45
Leg, Whole 5 to 7 325° 160° (medium) 30-35
170° (well) 35-40
Poultry
Turkey, unstuffed** 12 to 16 325° 180° - 185° 18-20
16 to 20 325° 180° - 185° 16-18
20 to 24 325° 180° - 185° 14-16
Turkey, Breast 3 to 8 325° 180° 30-40
Chicken, Fryer 2-1/2 to 3-1/2 375° 185° 20-24
Chicken, Roaster 4 to 6 375° 185° 20-25
* Cooking times are approximate and may vary depending on the shape of the roast.
** Stuffed turkeys take longer to cook; refer to cookbooks for approximate time.
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Reviewed by Stewart, Steven | Released