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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
ro_ting pare 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 arc: beef
rlb. rib eye_ top round, high quality tip trod
rump roast, pork loin roast, veal _d lamb leg,
shoulder roast and cured or smoked hams.
Season meat. ff desired, either before or after
roasting, Rub hlto the sttrface of the roast if
added before cooking.
Place the meat fat-side-up on a rack in a
shallow roastin_ pml. Placing the meat on a
rack holds it out of the drippings, thus
allowing better heat eirculatlon for even
cooking, A_ tile fat on top of the roast melts.
the meat is hasted naturally, elhninatlng file
need for additional basting.
The cooking time is determined by the weight
of the meat and the desired doneness. For
more accurate resuks, use a meat
thermometer. Insert it so tile tip is in the
center of the thickest part of ihe meat. It
should not touch fat or bone.
Remove the roast from Ihe oven when the
thermometer registers approximately 5_F
below the doneness wanted. As the meat
stmlds, the iemperature _lll rtseo
NOTE: For marc iifformation on choking ]
meal and poulfry, contact the USDA
l
Meat and Poultry Hotline at
1-800-535-4555,
Roasting Chart (Thawed Meats Only)
App xt=ate ave= App o=Ua tc
We_t _mperature In "1_ lfl_ Ro_ Thne
_ds| {not preheated} Temperattu_ (_=; per _d)'
Beef
RILlRoast Icut-slde-doven} 4 _o 8 325 a 140 _ (rarel 25-30
160° imedtum) 30-35
Rib Eye Roast 4 In 6 3250 140_ _rare] 25-30
! G0 _ Iinedlllm) 30-35
Loin Tenderloin Roast 2 to 3 400 _ 140 _(tart-} 20-25
Top Sirloin Roast 3 In 6 325 _ 140 _Irate] 25-30
160_ fmedluml 30-35
Pork
Shoulder Blade Roast, Boneless 4 to 6
Shoulder Blade Roast 4 to 6
Lore Blade or Slrlolf] Roast 3 to 4
Harm Half(fuLly cooked} 5 to 7
Ham. Half (cook-before-eatingl 5 to 7
Lamb
Shoulder Roast, Boneless 3-1/2 to5
325 _ 160 ° 35-45
325 _ 160 _ 30-40
325 _ 160 ° 35-45
325 _ 140 _ 26-35
275 _ 160 _ 35-45
325 = 160 * _medJum} 35-40
170 '_(well} 40-45
325 = 160 _ (medinml 30-35
170 ° (well} 35-40
Leg, x,Vhole 5 tO 7
Poultry
Tnrkey, unstuffed *° 12 tO 16 325 _ 180 °- 185 _ 18-20
16 In 20 325 _ 180 _ * 185 _ 16-18
20 tO 24 325 _ 180 _- 185 _ 14-16
Turk_*, Breast 3 In 8 325 _ 180 _ 30-40
Chicken. Fryer 2-i/2 In 3-I/2 375 _ 185 _ 20-24
Chicken. Roaster 4 io6 375 _" 185 _ 20-25
" Cooking times &re approximate mad may val2¢ depend|rig on lhe shape of the roasl.
*" Stuffed turkeys take longer 1o cook; refer to cookbooks for approximate time.
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