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


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