The cooking and roasting times on this page are approximate and are intended as a suggested cooking technique. They are indicative of roasting in an open baking tray: recipes that require the meat to be covered may vary and will be specified in the recipe. If you are new to roasting meat, a meat thermometer is useful to ensure that the meat has been cooked as desired. This is particularly important for larger roasts (over 3Kg) for which cooking times can vary considerably depending on their shape.
It is always well worth buying the best quality meat you can afford, particularly if the roast is for a special occasion. A good local butcher or farmers market will be able to provide you with meat of good provenance that has been properly hung (where appropriate) and prepared. Alternatively there are now a number of companies selling excellent-quality meat online.
You can use these links to go quickly to the meat you need...
Beef - Chicken - Lamb - Pork - Veal
The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavour and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in avoiding food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is highly recommended.
Whether you are looking for an eye round roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for any roast beef cooking time and cooking temperature. The chart can be used for beef cuts that are oven roasted, pan fried, pan broiled, oven broiled, grilled, or are inserted into an oven bag prior to roasting.
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked chicken. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking chicken.
Use the following chart as a guide for whole chicken cooking times, as well as for parts of a chicken, such as the proper chicken breast cooking time. Cooking times are provided for oven-baked or roasted chicken, stewed chicken, grilled chicken, or chicken that is inserted into an oven bag prior to cooking.
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure the proper doneness of lamb.
Whether you are looking for a boneless leg of lamb cooking time or a rack of lamb cooking time, use the following chart as a cooking time and temperature guide for lamb cuts that are cooked in the oven, grilled, or are inserted into an oven bag prior to cooking.
Remove the joint from the oven and rest for 15-20 mins before carving. To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked – the pinker the juice, the rarer the meat.
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked pork. Using an accurate meat thermometer is the best way to ensure the proper doneness of pork.
Whether you are looking for a pork loin cooking time or a pork chop cooking time, use the following chart as a cooking time and temperature guide for pork cuts (including ham) that are cooked in the oven, grilled, or are inserted into an oven bag prior to cooking.
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked turkey. Using an accurate meat thermometer is the best way to ensure the proper doneness of turkey meat.
Use the following chart as a turkey cooking time and temperature guide for whole turkeys and turkey parts that are oven baked or roasted, grilled, or are inserted into an oven bag prior to cooking the turkey.
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked meat. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking veal.
Use the following chart as a guide for determining the correct cooking time and temperature depending on the type of veal cut that you plan to use, the weight or thickness of the meat, and whether the veal will be grilled or oven roasted.
It is always well worth buying the best quality meat you can afford, particularly if the roast is for a special occasion. A good local butcher or farmers market will be able to provide you with meat of good provenance that has been properly hung (where appropriate) and prepared. Alternatively there are now a number of companies selling excellent-quality meat online.
You can use these links to go quickly to the meat you need...
Beef - Chicken - Lamb - Pork - Veal
Beef
[ Top of Page ]The proper beef cooking times and the correct beef cooking temperatures are extremely important. The optimum flavour and tenderness of various cuts of beef can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking beef.
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in avoiding food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is highly recommended.
Whether you are looking for an eye round roast cooking time or a beef tenderloin cooking time, use the following chart as a guide for any roast beef cooking time and cooking temperature. The chart can be used for beef cuts that are oven roasted, pan fried, pan broiled, oven broiled, grilled, or are inserted into an oven bag prior to roasting.
BEEF Cooking Times and Temperatures |
|||||||
Oven Baked or Roasted Beef | |||||||
Beef Cut | Oven Temp. |
Weight (pounds) |
Approximate Cooking Time (mins per pound) | ||||
Rare 60ºC (140ºF) |
Medium-rare 63ºC (145ºF) |
Medium 71ºC (160ºF) |
Medium-well 74ºC (165ºF) |
Well Done 77ºC (170ºF) | |||
Standing rib (ribs 6"-7" long) |
300-325ºF 150-165ºC |
6-8 lbs | 23-25 min. | 24-28 min. | 27-30 min. | 28-34 min | 32 - 35 min |
Rib roast (chine bone removed) |
350ºF 180ºC |
4-6 lbs | 18-22 min. | 22-26 min. | 28-34 min. | 34-36 min. | 36-38 min. |
6-8 lbs | 15-18 min. | 18-22 min. | 22-28 min. | 28-30 min. | 30-32 min. | ||
Rib eye roast | 350ºF 180ºC |
4-6 lbs | 18-20 min. | 20-22 min. | 20-24 min. | 22-24 min. | 22-26 min. |
Eye round roast | 325ºF 165ºC |
2 - 3 lbs | 35-38 min. | 35-45 min. | 45-53 min. | 45-60 min. | 55-68 min. |
Round tip roast | 325ºF 165ºC |
3-4 lbs | 28-30 min. | 30-35 min. | 38-45 min. | 45-48 min. | 48-50 min. |
6-8 lbs | 16-18 min. | 18-20 min. | 23-25 min. | 25-28 min. | 28-30 min. | ||
Sirloin tip | 300-325ºF 150-165ºC |
3½-4 lbs | 35 min. | 36 min. | 38 min. | 39 min. | 40 min. |
Rolled rib | 300-325ºF 150-165ºC |
5-7 lbs | 32 min. | 35 min. | 38 min. | 43 min. | 48 min. |
Rolled rump | 300-325ºF 150-165ºC |
4-6 lbs | 25 min. | 26 min. | 28 min. | 29 min. | 30 min. |
Whole tenderloin | 425ºF 220ºC |
4-5 lbs | 45-60 min. total |
50-60 min. total |
60-70 min. total |
||
Half tenderloin | 425ºF 220ºC |
2 - 3 lbs | 35-40 min. total |
45-50 min. total |
|||
Meatloaf | 350ºF 180ºC |
1½ lbs | 75 min. total | ||||
Note: Start with meat at room temperature. Remove from the oven when it reaches 5ºC (10ºF) below the desired doneness. The temperature will continue to rise as the meat stands. |
|||||||
Pan Fried Beef | |||||||
Beef Cut | Thickness | Approximate Cooking Time (total time) | |||||
Rare 60ºC (140ºF) |
Medium-rare 63ºC (145ºF) |
Medium 71ºC (160ºF) |
Medium-well 74ºC (165ºF) |
Well Done 77ºC (170ºF) | |||
Cube steak | ½" | 6-8 min. | |||||
Steak | 1" | 8-11 min. | 11-12 min. | 12-14 min. | 14-15 min. | 15-17 min. | |
Pan Broiled Beef | |||||||
Beef Cut | Thickness | Approximate Cooking Time (total time) | |||||
Rare 60ºC (140ºF) |
Medium-rare 63ºC (145ºF) |
Medium 71ºC (160ºF) |
Medium-well 74ºC (165ºF) |
Well Done 77ºC (170ºF) | |||
Cube steak | ½" | 5-8 min. | |||||
Rib eye steak | 1" |
15 min. |
20 min. | ||||
1½" | 25 min. | 30 min. | |||||
2" | 35 min. | 45 min. | |||||
Porterhouse steak | 1" | 20 min. | 25 min. | ||||
1½" | 30 min. | 35 min. | |||||
2" | 40 min. | 45 min. | |||||
Chuck blade steak | ¾" | 14 min. | 20 min. | ||||
1" | 20 min. | 25 min. | |||||
1½" | 35 min. | 40 min. | |||||
Tenderloin steak | 1" | 10 min. | 15 min. | ||||
1½" | 15 min. | 20 min. | |||||
Sirloin steak | 1" | 20 min. | 25 min. | ||||
1½" | 30 min. | 35 min. | |||||
2" | 40 min. | 45 min. | |||||
Top loin steak | 1" | 15 min. | 20 min. | ||||
1½" | 25 min. | 30 min. | |||||
2" | 35 min. | 45 min. | |||||
Top round | 1" | 20 min. | 30 min. | ||||
1½" | 30 min. | 35 min. | |||||
Flank steak | 1 - 1½ lbs | 12 min. | 14 min. | ||||
Hamburger patty* | 1" | 8 min. | 12 min. | ||||
Oven Broiled Beef | |||||||
Beef Cut | Thickness | Approximate Cooking Time (for each side) | |||||
Rare 60ºC (140ºF) |
Medium-rare 63ºC (145ºF) |
Medium 71ºC (160ºF) |
Medium-well 74ºC (165ºF) |
Well Done 77ºC (170ºF) | |||
Steak | 1" | 5 min. | 6 min. | 8 min. | |||
Steak | 2" | 16 min. | 18 min. | 20 min. | |||
Beef Grilled with Medium-high Heat | |||||||
Beef Cut | Thickness/Weight | Approximate Cooking Time (for each side ) | |||||
Rare 60ºC (140ºF)* |
Medium-rare 63ºC (145ºF)* |
Medium 71ºC (160ºF) |
Medium-well 74ºC (165ºF) |
Well Done 77ºC (170ºF) | |||
Rib eye | ¾" | 5-7 min. | 6-8 min. | 7-9 min. | 8 - 10 min. | 9-11 min. | |
New York strip | 1" | 8 - 10 min. | 9-11 min. | 10-12 min. | 11-13 min. | 12-14 min. | |
Flank steak | 1 - 1½ lbs | 10-15 min. | 14-18 min. | 15-19 min. | |||
Steaks |
1" |
6-7 min. |
6-8 min. |
7-9 min. |
8 - 10 min. |
9-11 min. | |
1½" | 10-12 min. | 11-13 min. | 12-15 min. | 14-18 min. | 15-19 min. | ||
2" | 15-17 min. | 16-18 min. | 17-19 min. | 18-20 min. | 19-22 min. | ||
Ribs (back) | cut in 1-rib portions | 10 min. | |||||
Tenderloin | Half: 2 - 3 lbs | 10-12 min. | |||||
Whole: 4-6 lbs | 12-15 min. | ||||||
Hamburger patty* | 1" thick/6-oz | 4 min. | 5 min. | 6 min. | 7 min. | 8 min. | |
*Note: Hamburgers should be cooked to at least 71ºC (160ºF) to reduce the risk of food-borne illnesses in small children, the elderly, and those with compromised immune systems. | |||||||
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different.. |
Beef Cooked at 160°C (325ºF) in an Oven Bag | |||||||
Beef Cut | Total Weight |
Approximate Cooking Time (total time) | Add Water to Oven Bag |
Meat Thermometer Temperature | |||
Regular-Size Oven Bag 10"x 16" |
Large-Size Oven Bag 14"x 20" |
Turkey-Size Oven Bag 19"x 23½" | |||||
Chuck pot roast (boneless) |
1½ -2½ lbs | 1� - 2 hrs | ½ cup | Fork Tender | |||
3 - 5 lbs | 2� - 3 hrs | ½ cup | Fork Tender | ||||
Tri-tip roast | 1½ - 2 lbs | 50-55 min. | None | 63ºC (145ºF) | |||
Round tip roast (sirloin top) |
3 - 4 lbs | 1½ - 1¾ hrs |
¼ cup |
63ºC (145ºF) | |||
4 - 8 lbs | 1½ - 2½ hrs | ¼ cup | 63ºC (145ºF) | ||||
Eye of round roast | 2 - 3 lbs | 1 - 1� hrs | ¼ cup | 63ºC (145ºF) | |||
3 - 5 lbs | 1� - 1� hrs | ¼ cup | 63ºC (145ºF) | ||||
Top round (London broil) |
3 - 3½ lbs | 55 - 60 min. | ½ cup | 63ºC (145ºF) | |||
Rump roast | 2 - 4 lbs | 1� - 2 hrs | ¼ cup | 71ºC (160ºF) | |||
4 - 8 lbs | 2 - 2� hrs | ¼ cup | 71ºC (160ºF) | ||||
Bottom round roast | 2-4 lbs | 1� - 2 hrs | ¼ cup | 71ºC (160ºF) | |||
4 - 8 lbs | 2 - 2� hrs | ¼ cup | 71ºC (160ºF) | ||||
Prime rib roast | 2 - 3 lbs | � - 1� hrs | None | 63ºC (145ºF) | |||
3 - 5 lbs | 1� - 2 hrs | None | 63ºC (145ºF) | ||||
Beef rib roast (small end, 4 ribs) |
8 - 10 lbs | 2½-2¾ hrs | None | 63ºC (145ºF) | |||
Brisket (boneless, whole) |
8 - 10 lbs | 3 - 3� hrs | ½ cup | Fork Tender | |||
Brisket (boneless, half) |
2 - 3 lbs | 1� - 2 hrs | ½ cup | Fork Tender | |||
3 - 5 lbs | 2� - 3 hrs | ½ cup | Fork Tender | ||||
Corned beef brisket | 2 - 3 lbs | 2� - 3 hrs | ½ cup | Fork Tender | |||
3 - 5 lbs | 3 - 3� hrs | ½ cup | Fork Tender | ||||
Oven Bag Instructions: Preheat the oven to 160ºC (325ºF). Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the beef. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender. If using a turkey-size oven bag for a beef cut smaller than 12 lbs, gather the oven bag loosely around the beef allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag. |
Chicken
[ Top of Page ]Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked chicken. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking chicken.
Use the following chart as a guide for whole chicken cooking times, as well as for parts of a chicken, such as the proper chicken breast cooking time. Cooking times are provided for oven-baked or roasted chicken, stewed chicken, grilled chicken, or chicken that is inserted into an oven bag prior to cooking.
CHICKEN Cooking Times and Temperatures |
||||
Oven Baked or Roasted Chicken | ||||
Type of Whole Chicken | Oven Temperature | Weight | Approximate Cooking Time | |
Unstuffed | Stuffed | |||
Chicken (whole) | 180ºC (350ºF) | 2½ - 3 lbs | 1� - 1� hrs | 1� - 1� hrs |
Chicken (whole) | 180ºC (350ºF) | 3 - 4 lbs | 1� - 1� hrs | 1� - 2 hrs |
Chicken (whole) | 180ºC (350ºF) | 4 - 6 lbs | 1� - 2 hrs | 2 - 2� hrs |
Cornish Hen | 180ºC (350ºF) | 1 - 2 lbs | 1 - 1� hrs | 1� - 1� hrs |
Capon | 160ºC (325ºF) | 5 - 6 lbs | 1� - 2 hrs | 2� - 3 hrs |
Capon | 160ºC (325ºF) | 6 - 8 lbs | 2� - 3� hrs | 3 - 4 hrs |
Note: Start with chicken at room temperature. Remove the chicken from the oven when the meat thermometer reads 175º- 345ºF; the temperature will continue to rise as the chicken stands. |
||||
Stewed Chicken | ||||
Type of Whole Chicken or Chicken Part | Weight | Approximate Cooking Time | ||
Unstuffed | Stuffed | |||
Whole broiler fryer | 3 - 4 lbs | 1 - 1� hrs | 1� - 1� hrs | |
Whole roaster | 5 - 7 lbs | 1� - 2 hrs | 2 - 2� hrs | |
Whole Cornish hens | 18 - 24 oz | 35 - 40 mins | 50 - 70 mins | |
Breast half (bone-in) | 6 - 8 oz | 35 - 45 mins | ||
Breast half (boneless) | 4 oz | 25 - 30 mins | ||
Leg or thigh | 8 or 4 oz | 40 - 50 mins | ||
Drumstick | 4 oz | 40 - 50 mins | ||
Wing or wingette/drumette | 2 - 3 oz | 35 - 45 mins | ||
Grilled Chicken | ||||
Type of Whole Chicken or Chicken Part | Weight | Approximate Cooking Time (internal temperature 180ºF) | ||
Unstuffed | Stuffed | |||
Whole broiler fryer (indirect heat) | 3 - 4 lbs | 60 - 70 mins | 1� - 1� hrs | |
Whole roaster (indirect heat) | 5 - 7 lbs | 18 - 25 mins per lb. |
23 - 55 mins per lb. | |
Whole Cornish hens (indirect heat) | 18 - 24 oz | 45 - 55 mins | 1 - 1� hrs | |
Whole capon (indirect heat) | 4 - 8 lbs | 15 - 20 mins per lb. |
||
Breast half (bone-in) | 6 - 8 oz | 10 - 15 mins per side | ||
Breast half (boneless) | 4 oz | 8- 10 mins per side | ||
Breast half (boneless) | 6 - 8 oz | 10 - 15 mins per side | ||
Leg or thigh | 8 or 4 oz | 10 - 15 mins per side | ||
Drumstick | 4 oz | 8 - 12 mins per side | ||
Drumstick | 8 - 16 oz | 10 - 15 mins per side | ||
Wing or wingette/drumette | 2 - 3 oz | 8 - 12 mins per side | ||
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature. | ||||
Chicken Cooked at 180ºC (350ºF) in an Oven Bag | ||||
Type of Whole Chicken or Chicken Part |
Total Weight | Approximate Cooking Time | ||
Regular-Size Oven Bag 10" x 16" |
Large Size Oven Bag 14" x 20" |
Turkey Size Oven Bag 19" x 23½" | ||
Chicken pieces | 2 - 2¼ lbs | 45 - 50 mins | ||
Chicken pieces | 2¾ - 3 lbs | 45 - 50 mins | ||
Chicken thighs | ½ - 1½ lbs | 35 - 40 mins | ||
Chicken thighs | 1½ - 2¼ lbs | 35 - 40 mins | ||
Chicken drumsticks | 1 - 1½ lbs | 35 - 40 mins | ||
Chicken drumsticks | 2 - 2½ lbs | 35 - 40 mins | ||
Chicken breast half (bone-in) | 1½ - 2 lbs | 40 - 45 mins | ||
Chicken breast half (bone-in) | 2 - 2½ lbs | 40 - 45 mins | ||
Chicken breast half (boneless) | ¾ - 1 lbs | 25 - 30 mins | ||
Chicken breast half (boneless) | 1 - 1½ lbs | 25 - 30 mins | ||
Whole chicken | 3½ - 4 lbs | 1 - 1� hrs | ||
Whole chicken | 5 - 7 lbs | 1� - 1� hrs | ||
Cornish hens | 1½ - 3½ lbs | 40 - 45 mins | ||
Cornish hens | 4 - 7 lbs | 55 - 60 mins | ||
Oven Bag Instructions: Preheat the oven to 350ºF. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the chicken. Brush the chicken with vegetable oil or butter. Remove the chicken from the oven when the meat thermometer reaches 180ºF. If it is necessary to use a turkey-size oven bag for a chicken, gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag. |
Lamb
[ Top of Page ]Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked food. Using an accurate meat thermometer is the best way to ensure the proper doneness of lamb.
Whether you are looking for a boneless leg of lamb cooking time or a rack of lamb cooking time, use the following chart as a cooking time and temperature guide for lamb cuts that are cooked in the oven, grilled, or are inserted into an oven bag prior to cooking.
LAMB Cooking Times and Temperatures |
||||
Lamb Oven Roasted at 160ºC (325ºF) | ||||
Lamb Cut | Weight | Approximate Cooking Time (mins per lb.) | ||
Medium-rare (145ºF) |
Medium (160ºF) |
Well Done (170ºF) |
||
Whole leg | 5 - 7 lbs | 15-20 mins | 20-25 mins | 25-30 mins |
7 - 9 lbs | 20-25 mins | 25-30 mins | 30-35 mins | |
Leg (shank half) | 3 - 4 lbs | 25-30 mins | 30-40 mins | 35-45 mins |
Leg (sirloin half) | 3 - 4 lbs | 25 mins | 35 mins | 45 mins |
Leg roast (boneless) | 4 - 7 lbs | 20 mins | 25 mins | 30 mins |
Rib roast or rack (cook at 375ºF) |
1½ - 2½ lbs | 30 mins | 35 mins | 40 mins |
Crown roast (unstuffed cook at 375ºF) |
2 - 3 lbs | 25 mins | 30 mins | 35 mins |
Shoulder roast | 4 - 6 lbs | 20 mins | 25 mins | 30 mins |
Shoulder roast (boneless) | 3½ - 6 lbs | 35 mins | 40 mins | 45 mins |
Note: Start with meat at room temperature. Remove from the oven when it reaches 5ºC (10ºF) below the desired doneness. The temperature will continue to rise as the meat stands. | ||||
Lamb Grilled with High Heat | ||||
Lamb Cut | Thickness or Weight |
Approximate Cooking Time (mins per side) | ||
Medium-rare (145ºF) |
Medium 160ºF) |
Well Done (170ºF) |
||
Chops (shoulder, loin, or rib) |
1" | 5 mins | 8 mins | 10 mins |
Steaks (sirloin or leg) | 1" | 5 mins | ||
Kabobs | 1" cubes | 4 mins | ||
Patties | ½" | 3 mins | ||
Leg (butterflied, cooked with indirect heat) | 4 - 7 lbs | 40 - 50 mins total | ||
Lamb Cooked at 160ºC (325ºF) in an Oven Bag | ||||
Lamb Cut | Total Weight | Approximate Cooking Time (total time) | ||
Regular-Size Oven Bag 10"x 16" |
Large-Size Oven Bag 14"x 20" |
Turkey-Size Oven Bag 19"x 23½" |
||
Leg of lamb (bone-in) | 8 - 10 lbs | 2 - 2� hrs | ||
Leg of lamb (boneless) | 7 - 8 lbs | 1� - 2� hrs | ||
Leg roast (rolled, boneless) | 2 - 4 lbs | 1 - 1� hrs | ||
4 - 5 lbs | 1� - 2 hrs | |||
Leg roast (half, bone-in) | 3 - 5 lbs | 1 - 1� hrs | ||
Oven Bag Instructions: Preheat the oven to 325ºF. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the lamb. Remove the lamb from the oven when the meat thermometer reaches 150ºF or when the meat is fork tender. If using a turkey-size oven bag for a lamb cut smaller than 12 lbs, gather the oven bag loosely around the lamb meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag. |
Remove the joint from the oven and rest for 15-20 mins before carving. To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked – the pinker the juice, the rarer the meat.
Pork
[ Top of Page ]Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked pork. Using an accurate meat thermometer is the best way to ensure the proper doneness of pork.
Whether you are looking for a pork loin cooking time or a pork chop cooking time, use the following chart as a cooking time and temperature guide for pork cuts (including ham) that are cooked in the oven, grilled, or are inserted into an oven bag prior to cooking.
PORK Cooking Times and Temperatures |
|||||||
Pork Oven Baked or Roasted at 180ºC (350ºF) | |||||||
Type of Pork | Pork Cut | Weight | Meat Thermometer Temperature |
Approximate Cooking Time (mins per pound) | |||
Fresh pork | Crown roast | 6 - 10 lbs | 63ºC (145ºF) | 12 mins | |||
Center loin roast (with bone) | 3 - 5 lbs | 63ºC (145ºF) | 20 mins | ||||
Boneless top loin roast | 2 -4 lbs | 63ºC (145ºF) | 20 mins | ||||
Blade loin or sirloin | 3 - 4 lbs | 63ºC (145ºF) | 27 - 32 mins | ||||
Rolled loin | 3 - 5 lbs | 63ºC (145ºF) | 35 - 40 mins | ||||
Whole leg (fresh ham, bone-in) | 12 - 16 lbs | 63ºC (145ºF) | 15 mins | ||||
Whole leg (fresh ham, rolled) | 10 - 14 lbs | 63ºC (145ºF) | 20 mins | ||||
Half leg (bone-in) | 5 - 8 lbs | 63ºC (145ºF) | 22 - 25 mins | ||||
Leg half (shank or butt portion) | 3 - 4 lbs | 63ºC (145ºF) | 22 - 25 mins | ||||
Boston butt | 3 - 6 lbs | 63ºC (145ºF) | 20 mins | ||||
Boston shoulder |
4 - 6 lbs | 63ºC (145ºF) | 20 mins | ||||
Tenderloin (roast at 425º- 450ºF) | ½ - 1½ lbs | 63ºC (145ºF) | 20 - 27 mins total | ||||
Picnic shoulder | 5 - 8 lbs | 63ºC (145ºF) | 25 - 30 mins | ||||
Rolled picnic shoulder |
3 - 5 lbs | 63ºC (145ºF) | 25 mins | ||||
Cushion style shoulder | 3 - 5 lbs | 63ºC (145ºF) | 30 - 35 mins | ||||
Spare ribs | 3 lbs | Tender | 1½ - 2 hrs total | ||||
Cured and Smoked | Arm picnic shoulder (bone-in) | 5 - 8 lbs | 63ºC (145ºF) | 20 - 25 mins | |||
Shoulder boneless roll | 2 - 3 lbs | 63ºC (145ºF) | 35 - 45 mins | ||||
Ham, smoked (cook before eating) |
Half ham (bone-in) | 5 - 7 lbs | 63ºC (145ºF) | 25 - 30 mins | |||
Whole ham | 10 - 14 lbs | 63ºC (145ºF) | 18 - 20 mins | ||||
Whole ham | 14 - 16 lbs | 63ºC (145ºF) | 15 - 18 mins | ||||
Ham, smoked (fully cooked pork, heat at 160ºC (325ºF)) |
Half ham (bone-in) | 5 - 7 lbs | 60ºC (140ºF) | 12 - 14 mins | |||
Half ham (boneless) | 3 - 4 lbs | 60ºC (140ºF) | 15 - 20 mins | ||||
Whole ham (bone-in) | 12 - 14 lbs | 60ºC (140ºF) | 15 mins | ||||
Whole ham (boneless) |
6 - 8 lbs | 60ºC (140ºF) | 15 - 17 mins | ||||
Whole ham (boneless) | 14 - 16 lbs | 60ºC (140ºF) | 8 - 12 mins | ||||
Note: Start with meat at room temperature. Remove from the oven when it reaches 5ºC (10ºF) below the desired doneness. The temperature will continue to rise as the meat stands. | |||||||
Grilled Pork | |||||||
Type of Pork | Pork Cut | Thickness | Medium (145ºF) |
Well Done (160ºF) | |||
Fresh pork | Blade steak Cook to 63ºC (145ºF) |
½" | 6-8 mins | 8 - 10 mins | |||
Chops Cook to 63ºC (145ºF) |
¾" | 8 - 10 mins | 10 - 15 mins | ||||
Loin (rib or shoulder) Cook to 63ºC (145ºF) |
1¼ - 1½" | 20-30 mins | 40 - 45 mins | ||||
Patties Cook to 71ºC (160ºF) |
½" | 8 - 10 mins | 8 - 10 mins | ||||
Ham (fully cooked) |
Cook to 60ºC (140ºF) | 8 - 10 mins per pound |
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Ham (cook before eating) |
Cook to 63ºC (145ºF) | 3 - 4 lbs | 10 - 12 min. per lb. | ||||
5 - 7 lbs | 12 - 18 min. per lb. | ||||||
10 - 14 lbs | 30 - 35 min. per lb. | ||||||
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. |
Pork Cooked at 160ºC (325ºF) in an Oven Bag
Note: The cooking times below are for cooking pork to 160ºF. Estimated cooking times can be reduced for fresh or not fully cooked pork at 145ºF. |
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Type of Fresh Pork Cut |
Total Weight |
Approximate Cooking Time (total time) | Add Water to Oven Bag |
Meat Thermometer Temperature | |||
Regular-Size Oven Bag 10"x 16" |
Large-Size Oven Bag 14"x 20" |
Turkey-Size Oven Bag 19"x 23½" | |||||
Fresh ham (pork leg) |
5 - 8 lbs | 2 - 3 hrs | None | 63ºC (145ºF) | |||
12 - 14 lbs | 3� - 4 hrs | ½ cup | 63ºC (145ºF) | ||||
Top loin roast (boneless, tied) |
2½ - 3 lbs | 1�-1� hrs | ¼ cup | 63ºC (145ºF) | |||
4 - 6 lbs | 1�-1� hrs | ¼ cup | 63ºC (145ºF) | ||||
10 lbs | 2 - 2� hrs | ½ cup | 63ºC (145ºF) | ||||
Sirloin roast (bone-in) |
2½ - 3½ lbs | 1�-1� hrs | ¼ cup | 63ºC (145ºF) | |||
4-6 lbs | 2 - 2� hrs | ¼ cup | 63ºC (145ºF) | ||||
Tenderloin (whole) | 1½ - 2 lbs | 35 - 40 mins | None | 63ºC (145ºF) | |||
Pork chops (½" thick) |
¾ - 1 lbs | 30-35 mins | None | 63ºC (145ºF) | |||
1 - 1½ lbs | 30 - 35 mins | None | 63ºC (145ºF) | ||||
Spareribs | 1 - 1½ lbs | 1�-1� hrs | ¼ cup | Fork Tender | |||
1½ - 4 lbs | 1� - 1� hrs | ¼ cup | Fork Tender | ||||
Boston butt roast (shoulder) | 2½ - 3 lbs | 1�-2� hrs | ¼ cup | 63ºC (145ºF) | |||
4 - 6 lbs | 2� - 3 hrs | ¼ cup | 63ºC (145ºF) | ||||
Fresh picnic | 4 - 5 lbs | 2� - 3 hrs | ¼ cup | 63ºC (145ºF) | |||
Type of Smoked Pork Cut |
Total Weight |
Approximate Cooking Time (total time) |
Add Water to Oven Bag |
Meat Thermometer Temperature | |||
Regular-Size Oven Bag 10"x 16" |
Large-Size Oven Bag 14"x 20" |
Turkey-Size Oven Bag 19"x 23½" | |||||
Smoked Picnic | 5 - 8 lbs | 2� - 3 hrs | ¼ cup | 63ºC (145ºF) | |||
Whole fully cooked ham (bone-in) |
12 - 16 lbs | 2� - 3� hrs | None | 60ºC (140ºF) | |||
Fully cooked ham half (bone-in) | 6 - 8 lbs | 1� - 2 hrs | None | 60ºC (140ºF) | |||
8 - 10 lbs | 2 - 2� hrs | None | 60ºC (140ºF) | ||||
Fully cooked ham half (boneless) | 2 - 4 lbs | 1 - 1� hrs | ½ cup | 60ºC (140ºF) | |||
4 - 6 lbs | 1� - 1� hrs | ½ cup | 60ºC (140ºF) | ||||
10 - 12 lbs | 2� - 2� hrs | ½ cup | 60ºC (140ºF) | ||||
Smoked shank or rump half ham (spiral sliced, place cut side down) | 8 - 10 lbs | 1� - 1� hrs | None | 60ºC (140ºF) | |||
Whole country ham (bone-in) | 10 - 14 lbs | 3� - 4� hrs | Fork Tender | ||||
For these two, soak covered in water for 24 hrs before cooking. Drain, then add 4 cups of fresh water to the bag to cook. | |||||||
Country ham half (bone-in) |
5 - 7 lbs | 2� - 3 hrs | Fork Tender | ||||
Oven Bag Instructions: Preheat the oven to 325ºF. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the cut of pork. Remove the meat from the oven when the meat thermometer reaches the temperature listed or when the meat is fork tender (see the note at the top of the Oven Bag Cooking Chart in regard to cooking times). If using a turkey-size oven bag for a pork cut smaller than 12 lbs, gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag. |
Roast Turkey
[ Top of Page ]Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked turkey. Using an accurate meat thermometer is the best way to ensure the proper doneness of turkey meat.
Use the following chart as a turkey cooking time and temperature guide for whole turkeys and turkey parts that are oven baked or roasted, grilled, or are inserted into an oven bag prior to cooking the turkey.
TURKEY Cooking Times and Temperatures | ||||
Turkey Oven Roasted at 160ºC (325ºF) | ||||
Type | Weight | Approximate Cooking Time | ||
Unstuffed | Stuffed | |||
Turkey (whole) | 8 - 12 lbs | 2� - 3 hrs | 3 - 3� hrs | |
Turkey (whole) | 12 - 14 lbs | 3 - 3� hrs | 3� - 4 hrs | |
Turkey (whole) | 14 - 18 lbs | 3� - 4� hrs | 4 - 4� hrs | |
Turkey (whole) |
18 - 20 lbs | 4� - 4� hrs | 4� - 4� hrs | |
Turkey (whole) | 20 - 24 lbs | 4� - 5 hrs | 4� - 5� hrs | |
Breast (half) | 2 - 3 lbs | 50 - 60 mins | ||
Breast (whole) | 4 - 6 lbs | 1� - 2� hrs | ||
Breast (whole) | 6 - 8 lbs | 2� - 3� hrs | ||
Drumsticks | ¾ - 1 lb. | 2 - 2� hrs | ||
Thighs | ¾ - 1 lb. | 1� - 2 hrs | ||
Wings | 6 - 8 oz | 1� - 2� hrs | ||
Note: Start with turkey at room temperature. Remove from the oven when it reaches 5ºC (10ºF) below the desired doneness. The temperature will continue to rise as the turkey stands. |
||||
Grilled Turkey | ||||
Type | Weight | Approximate Cooking Time (internal temperature 180ºF) | ||
Unstuffed | Stuffed | |||
Whole turkey (indirect heat) | 8 - 12 lbs | 2 - 3 hrs | ||
Whole turkey (indirect heat) | 12 - 16 lbs | 3 - 4 hrs | ||
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. | ||||
Turkey Cooked at 180ºC (350ºF) in an Oven Bag | ||||
Type | Total Weight | Approximate Cooking Time | ||
Regular-Size Oven Bag 10" x 16" |
Large-Size Oven Bag 14" x 20" |
Turkey-Size Oven Bag 19" x 23½" | ||
Whole turkey (unstuffed) | 8 - 12 lbs | 1� - 2 hrs | ||
Whole turkey (unstuffed) | 12 - 16 lbs | 2 - 2� hrs | ||
Whole turkey (unstuffed) | 16 - 20 lbs | 2� - 3 hrs | ||
Whole turkey (unstuffed) | 20 - 24 lbs | 3 - 3� hrs | ||
Whole turkey (stuffed) | 8 - 12 lbs | 2 - 2� hrs | ||
Whole turkey (stuffed) | 12 - 16 lbs | 2� - 3 hrs | ||
Whole turkey (stuffed) | 16 - 20 lbs | 3 - 3� hrs | ||
Whole turkey (stuffed) | 20 - 24 lbs | 3� - 4 hrs | ||
Turkey breast (bone-in) | 4 - 8 lbs | 1� - 2 hrs | ||
Turkey breast (bone-in) | 10 - 12 lbs | 2� - 2� hrs | ||
Turkey breast (boneless) | 2½ - 3 lbs | 1� - 1� hrs | ||
Turkey breast (boneless) | 5 lbs | 2 - 2� hrs | ||
Turkey breast (boneless) | 8 - 12 lbs | 3 - 3� hrs | ||
Turkey drumsticks | 1½ - 2 lbs | 1� - 1� hrs | ||
Turkey drumsticks | 2 - 3 lbs | 1� - 1� hrs | ||
Oven Bag Instructions: Preheat the oven to 350ºF. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the turkey. Brush the turkey with vegetable oil or butter. Remove the turkey from the oven when the meat thermometer reaches 175º- 180ºF. If using a turkey-size oven bag for a turkey smaller than 12 lbs, gather the oven bag loosely around the meat allowing room for heat circulation; then close the bag with a nylon tie, and cut away any excess oven bag. |
Veal
[ Top of Page ]Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked meat. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking veal.
Use the following chart as a guide for determining the correct cooking time and temperature depending on the type of veal cut that you plan to use, the weight or thickness of the meat, and whether the veal will be grilled or oven roasted.
VEAL Cooking Times and Temperatures |
|||||||
Oven Cooked Veal | |||||||
Veal Cut | Oven Temperature |
Weight | Approximate Cooking Time (mins per pound) | ||||
Boneless shoulder roast | 160ºC (325ºF) | 3 - 5 lbs | 35 - 40 mins | ||||
Leg rump or round roast (boneless) | 160ºC (325ºF) | 3 - 5 lbs | 35 - 40 mins | ||||
Boneless loin roast | 160ºC (325ºF) | 3 - 5 lbs | 25 - 30 mins | ||||
Rib roast | 160ºC (325ºF) | 3 - 5 lbs | 30 - 40 mins | ||||
Grilled Veal | |||||||
Veal Cut | Thickness | Approximate Cooking Time (medium doneness) | |||||
Loin or rib chops | 1" | 12 - 14 mins | |||||
Arm or blade steak (marinated) | ¾" | 16 - 18 mins | |||||
Shoulder kabobs | 1¼" cubes | 16 - 18 mins | |||||
Ground veal patties | ½" (4 oz patty) | 12 - 14 mins | |||||
Note: Start with veal at room temperature. Remove from the oven when it reaches 5ºC (10ºF) below the desired doneness. The temperature will continue to rise as the meat stands. | |||||||
Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. |
In case you are unsure about what type of beef to buy, here are two diagrams that may help...
BRITISH BEEF CUTS
AMERICAN BEEF CUTS
BRITISH BEEF CUTS
AMERICAN BEEF CUTS
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