Roasting Time for Meats

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Roasting Time for Meats

To roast meats, place on a rack in a shallow roasting pan (except rib roasts which form their own rack), fat side up. It is suggested that you leave roast out of the refrigerator for 1 to 4 hours in a moderately heated room (70º F), depending on size so it isn’t icy cold. For ham, if desired, score the top in a diamond pattern. Do not add water or liquid and do not cover. Roast for the time indicated based on the number of pounds. Important: Use a meat thermometer always inserted into the meatiest part of the roast to the center, but not touching any bone. An instant read thermometer is preferable. Follow the recommended internal temperatures on thermometer.

Beef Roasts

Cut	Temp (º F)	Weight (Pounds)	Doneness	Roasting Time (Hours)
Standing Rib Roast	400 1 hr. 325 to done	4 to 6	140º rare 160º med 170º well	1 ¼ to 2 ¾ 2 to 3 ¼ 2 ¼ to 3 ¾
Boneless Rib Eye Roast	350	4 to 6	140º rare 160º med 170º well	1 ¼ to 1 ½ 1 ½ to 2 2 to 2 ½
Boneless Sirloin Roast	325	4 to 6	140º rare 160º med 170º well	2 ¼ to 2 ¾ 2 ¼ to 3 ¼ 3 ¼ to 3 ¾
Eye of Round Roast	325	2 to 3	140º rare 160º med 170º well	1 ¼ to 1 ¾ 1 ¾ to 2 ¼ 2 ¼ to 2 ¾
Boneless Rolled Rump Roast	325	4 to 6	150-170	1 ½ to 3
Tenderloin Roast	425	Half 2 to 3 Whole 4 to 6	140º rare 140º rare	¾ to 1 ¾ to 1
Tip Roast	325	3 to 5 6 to 8	140º- 170º 140º- 170º	1 ¾ to 3 ¼ 3 to 4 ½
Top Round Roast	325	4 to 6	140º- 170º	1 ½ to 3

Veal Roasts

Cut	Temp (º F)	Weight (Pounds)	Doneness	Roasting Time (Hours)
Boneless Rolled Breast Roast	325	2 ½ to 3 ½	170º well	1 ¾ to 2 ½
Boneless Rolled Shoulder Roast	325	3 to 5	170º well	2 ¾ to 3 ¼
Loin Roast	325	3 to 5	160º-170º	1 ¾ to 3
Rib Roast	325	3 to 5	160º-170º	1 ¼ to 2 ½

Lamb Roasts

Cut	Temp (º F)	Weight (Pounds)	Doneness	Roasting Time (Hours)
Boneless Rolled Leg Roast	325	4 to 7	160º med-well	2 to 4
Boneless Rolled Shoulder	325	2 to 3	160º med-well	1 ¼ to 2
Rib Roast	325	1 ¾ to 2 ½	140º rare 160º med-well	¾ to 1 1 to 1 ½
Whole Leg of Lamb	325	5 to 7	140º rare 160º med-well	1 ½ to 2 ½ 2 to 3

Pork Roasts & Ribs

Cut	Temp (º F)	Weight (Pounds)	Doneness	Roasting Time (Hours)
Boneless Top Loin Roast Single Loin Double Loin, tied	325	2 to 4 3 to 5	160º-170º 160º-170º	1 to 1 ¼ 1 ¾ to 2 ½
Loin Back Ribs, Spareribs	350	2 to 4	Well-done	1 ½ to 1 ¾
Country Style Ribs	350	2 to 4	Well-done	1 ½ to 2
Loin Blade or Sirloin Roast	325	3 to 4	170º well	1 ¾ to 2 ½
Loin Center Rib Roast*&	325	3 to 5	160º-170º	1 ½ to 2 ½
Rib Crown Roast	325	6 to 8	160º-170º	2 to 3 ½
Tenderloin Roast	425	¾ to 1	160º-170º	25 to 35 minutes

*Pork should be cooked until the juices run clear.

**Backbone loosened

Ham

There are different kinds of ham available at your market; however, just remember a few basic definitions:

1. Fully Cooked Ham. It is ready to eat when you purchase it. If you want to serve it cold, just slice it up and serve it. If you want it hot, just heat it to 140º F.

2. Hams Labeled “Cook Before Eating”). These hams are not completely cooked during the processing and should be cooked to 160º F. If you aren’t certain, cook your ham to 160º F.

3. Country or Country-Style Hams. These are distinctively flavored and specially processed. They are cured, but may not be smoked and are usually aged. Country hams are generally saltier than other hams and are often named for the city where they are processed. Follow package directions for these hams.

4. Turkey Ham. This ham is skinless, boneless turkey thigh meat that is smoked and cured to taste like pork ham. It’s available in large pieces or as cold cuts. To serve it hot, heat it to 149º F.

Cooked Ham Cooked to 140º (based upon refrigerated, cold ham)

Cut	Temp (º F)	Weight (lbs)	Roast Time (Per Pound)	Roast Time (Hours)
Half Ham	325	6 to 8	15 – 17 minutes	2
Whole Ham	325	12 to 14	12 to 15 minutes	3
Boned, Rolled Half Ham	325	8	15 to 17 minutes	2 ½
Whole Ham	325	12 to 14	12 to 15 minutes	4

Uncooked Ham Cooked to 160º (based upon refrigerated, cold ham)

Cut	Temp (º F)	Weight (lbs)	Roast Time (Per Pound)	Roast Time (Hours)
Half Ham	325	6 to 8	25 minutes	3
Whole Ham	325	10	18 to 20 minutes	4
Ham	325	10 to 12	18 to 20 minutes	3 ½
Ham	325	12 to 14	16 to 18 minutes	3 ¾
Ham	325	14 to 16 & over	14 to 16 minutes	3 ¾ & up
Boned, Rolled Ham	325	8	25 minutes	4

Canned Ham Cooked to 140º (based on room temperature ham)

Cut	Temp (º F)	Weight (lbs)	Roast Time (Per Pound)	Roast Time (Hours)
Small Ham	325	6	20 minutes	2
Large Ham	325	8 to 13	15 minutes	2 ½ to 3

Times on cooking all meats are approximate. Use reliable meat thermometer.

Outdoor Grilling Chart

				Open Grill	Open Grill	Covered Grill	Covered Grill
Food Type	Cut or Portion	Weight or Thickness	Temperature	Rare	Medium	Rare	Medium
Beef	Burgers	1/2-inch 3/4-inch	Medium-hot Medium-hot	10-12 min. 10-12 min.	12-15 min. 12-15 min.	7-9 min. 8-10 min.	8-10 min. 10-12 min.
Beef	T-bone, Porter-house, Sirloin, or Tenderloin	1-inch 1-1/2-inch	Medium-hot Medium-hot	12-15 min. 18-20 min.	15-18 min. 18-23 min.	8-10 min. 10-15 min.	10-15 min. 15-18 min.
Lamb	Rib chops	1-inch 1-1/2-inch	Medium Medium	25-30 min.	20-25 min. 28-32 min.	20-25 min.	20-25 min. 23-28 min.
Lamb	Rack of Lamb	3 pounds	Medium		18-22 min.		15-17 min.
Pork*	Loin chops	1-inch 1-1/2-inch	Medium Medium		18-22 min. 22-25 min.		12-15 min. 18-22 min.
Pork	Baby back ribs or spare ribs	5-6 pounds	Medium				1-1/4-hrs. (raw meat)
Pork	Baby back ribs or spare ribs	5-6 pounds	Medium		7-10 min. (precooked)		5-7 min. (precooked)
					Well done		Well done
Ham	Fully cooked slice	1/2-inch 1-inch	Medium-hot Medium		10-12 min. 25-30 min.		8-10 min. 20-25 min.
Chicken	Fryer pieces	3 pounds	Medium-hot		35-40 min.		25-30 min.
Chicken	Fryer halves	3 pounds	Medium-hot		1-1/2 hrs.		1-1-1/4 hrs.
Chicken	Roasting, unstuffed	3-4 pounds	Medium				2-2-1/2 hrs.
Turkey	Breast	6-8 pounds	Medium				3-3-2/3 hrs.
Turkey	Unstuffed	12-14 pounds	Medium				3-1/2-4 hrs.
Fish	Salmon or Halibut steaks	3/4-inch 1-1-1/2-inch	Medium Medium-hot		17-22 min. 10-15 min.		14-16 min. 9-14 min.
Fish	Trout, snapper or whitefish	6-8 ounces each	Medium-hot		10-15 min.		10-12 min.
Seafood	Shrimp, large	2 pounds	Hot		15-18 min.		13-16 min.

*Pork should be cooked until the juices run clear.

Things will vary with certain conditions such as:

· Whether the meat was just taken from the refrigerator or is at room temperature.

· Whether the outdoor temperature is cold and windy or hot and calm.

· Whether you are using a covered or uncovered grill.

· Whether you are using a gas grill with a temperature control or just charcoal.

· The thickness of the meat.

· Whether you will set it directly in front of someone to eat immediately or if it has to rest before carving. Rested meat will continue to cook a little bit.

· Whether there is exposed fat on the meat that will drip onto the fire and flare up.

It is important that you follow the manufacturer's instructions in the use and care of your particular barbecue. They vary greatly and can make a decided difference in the outcome of your meal. Remember also that all tomato based basting sauces and marinades have a tendency to burn due to the sugar content. Use them only at the last few minutes and if it is a meat that needs to cook a long time, precook the meat by steaming, boiling or roasting it first before bringing it to the barbecue.

Pan Broiling or Pan Frying Meat

To pan broil meat, preheat a heavy skillet over high heat until very hot. Do not add water or fat. Either brush lightly with cooking oil or spray with vegetable oil spray. Add meat. Do not cover. Reduce heat to medium and cook for the time given or until done, turning meat over after half of the cooking time. If meat browns too quickly, reduce heat to medium-low. Spoon off fat and juices as they accumulate during cooking.

To pan fry meat, using a heavy skillet over medium heat, melt 2 tablespoons butter or margarine. Add meat. Do not cover. Reduce heat to medium and cook for time given or until done, turning meat over after half of the cooking time.

If you are cooking indoors, be certain you are using your kitchen fan or your smoke alarm will go off. If you turn off smoke alarm, set a timer to make sure you turn it back on again.

Beef

Cut

Thickness

Doneness

Pan Broiling Time

Pan Frying Time)

Cubed Steak

½ inch

Well-done

5 to 8 minutes

6 to 8 minutes

Steak (sirloin, top loin, tenderloin,

rib-eye, top round

1 inch

Rare

Medium

Well-done

6 to 8 minutes

9 to 12 minutes

14 to 18 minutes

8 to 11 minutes

12 to 14 minutes

15 to 17 minutes

Veal

Cut

Thickness

Doneness

Pan Broiling Time

Pan Frying Time)

Cutlet

¼ inch

Medium to

Well-done

3 to 5 minutes

4 to 6 minutes

Lamb

Cut	Thickness	Doneness	Pan Broiling Time	Pan Frying Time)
Chop	1 inch	Medium	7 to 9 minutes	8 to 10 minutes

Pork*

Cut

Thickness

Doneness

Pan Broiling Time

Pan Frying Time)

Chop

¾ inch

Medium to

Well-done

7 to 10 minutes

*Pork should be cooked until the juices run clear.

Variety Meats

Cut	Thickness	Doneness	Pan Broiling Time
Regular Sliced Bacon	1/8 inch	Well-done	8 to 10 minutes
Thick Sliced Bacon	¼ inch	Well-done	9 to 12 minutes
Canadian Bacon	¼	Heated	3 to 5 minutes
Ground Meat Patties Beef, pork*, lamb	¾ inch	Medium to Well-done	8 to 10 minutes 10 to 12 minutes
Link Sausages, uncooked	Small	Well-done	See below
Link Sausages, uncooked	Large	Well-done	See below

*Pork should be cooked until the juices run clear.

When cooking uncooked link sausages, place into a cool heavy skillet and add cold water just to cover bottom of pan. Cover and bring to a boil. Reduce heat and strongly simmer 4 to 7 minutes (depending on whether sausages are large or small). Drain off any remaining water and return to medium heat and brown sausages. They are actually cooked during the simmering water process, but taste much better after browning. These links can also be placed on a grill after the water process.