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- chickenandeggcookbook.com
Roasting
Standing Rib Roast |
300-325oF for 6-8 (4-6) pounds: Rare: 18-20 (21-27) minutes per
pound Medium: 22-25 (29-33) minutes per
pound Well-done: 27-30 (35-37) minutes
per pound |
Rolled Rib Roast |
300-325oF for 5-7 pounds: Rare: 28-32 minutes per pound Medium: 22-38 minutes per pound Well-done: 37-45 minutes per pound |
Delmonico (Rib Eye) |
350oF for 4-6 pounds: Rare: 18-20 minutes per pound Medium: 20-22 minutes per pound Well-done: 22-24 minutes per pound |
Tenderloin, Whole |
425oF for 4-6 pounds:
45-60 minutes (total) |
Tenderloin, Half |
425oF for 2-3 pounds:
45-50 minutes (total) |
Rolled Rump |
300-325oF for 4-6 pounds: 25-30 minutes per
pound |
Sirlion Tip |
300-325oF for 3.5-4 pounds: 35-40 minutes
per pound for 4-6 pounds: 30-35 minutes per
pound |
Chicken, Duck or Goose |
500oF 15 minutes, and then 350oF for remainder of the time: 20-25 minutes per pound |
Lamb: Leg Loin or Shoulder |
500oF 15 minutes, and then 350oF for the remainder of the time: 25-30 minutes per pound |
Lamb: Ribs (Crown Roast) |
500oF 15 minutes, and then 350oF for the remainder of the time: 20-25 minutes per pound |
Pork (Fresh Ham, Loin or Shoulder) |
500oF 15 minutes, and then 325oF for the remainder of the time: 25-30 minutes per pound |
Turkey |
350oF 20 minutes per pound |
Veal (Leg or Loin) |
500oF 15 minutes, then cover and cook at 275oF for the remainder of the time: 25 minutes per pound |
Veal (Shoulder) |
500oF 15 minutes, then cover and cook at 275oF for the remainder of the time: 30-35 minutes per pound |