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TIME TABLE FOR ROASTING MEAT

Roasts weighing up to 5 pounds,
including bone
Meat Minutes Onis Meat.
per temperature thermometer
pound reading
BEEF
Me ee ee OS ae 18 to 20 Sor iF: 140° F
Su ee. eS oe Ie. 22 to 25 325" F: 160° F.
Fo EEL OE. 27 to 30 goo? 170 to 175° F.
VEAL
Sek SRA. 30 to 35 Sao EF . 180°.F
LAMB
Es SS re ae ee 25 to 30 S20 178° F.
IR lees oe) ous ooay ed 30 to 35 325° F. 180° F.
FRESH PORK
ia eetn ds ‘, 35 to 40 lll 185° F.
HAMS
Smoked hams, specially processed
SO 20 to 22 gen 150 to 160° F.
Smoked hams, first simmered
CS EEL lia 40 to 60 325° F. 160° F.
(total oven
time)

Note 1: For roasts weighing between 5 and 10 pounds, including bone, reduce
the timing 5 minutes per pound.

Note 2: For boneless and rolled roasts, increase the timing 5 to 10 minutes per
pound.

Note 3: If using a meat thermometer, insert it into the centre of the thickest portion
of the meat; do not have point of thermometer resting on bone or in a layer of fat.

Note 4: Allow raw roast of meat to come to room temperature before placing in
the oven.

This. is the roasting procedure I advise, with any of the tender cuts of beef,
lamb, veal or pork:

(1) The exact weight is necessary if you are to know when to put your roast
into the oven, so make a habit of getting your butcher to jot it down for you, or
check the weight yourself if you have a kitchen scale. Using the foregoing chart,
calculate the time that will be needed to cook the particular weight of the particular
meat you have in hand. (Regard well the footnotes under the time table—it makes

LESSON 13 100