ROASTING 3 { : Time in Min. per Lb. MEAT rempereture |. = Dar naaan tid ace ee Ge Beef Standing Rib 6-8 Lbs. 300 Rare 18-20 43 i Medium 22/25 47 Well Done 27-30 55 Less than 6 pounds 300 # Rare 33 55 Medium 45 60 Well Done 50 65 Rolled Ribs 300 Rare 32 53 Medium 38 57 Well Done 48 65 Rump (high quality) Standing 300 25-30 50 Rolled 300 30-35 55 Lamb Leg 300 30-35 40/45 Rolled Shoulder 300 40-45 40-45 Shoulder (bone in) 300 30-35 40-45 Veal Leg 300 25-30 40-45 Shoulder 300 25 40-45 Boned and Rolled 300 40-45 40-45 Pork Loin 350 35-40 50-55 Fresh Ham 350 30-35 50-60 Smoked Pork Ham (New style) 300 15 Ham (New style) Half 300 18-20 Ham Butts 300 35/40 POULTRY Chicken Stuffed 3-4 Ibs. 350 45-40 Stuffed 4-5 lbs. 350 40-35 Stuffed over 5 lbs. 325 35/30 Turkey 8-10 Ibs. 325 25-20 10-14 lbs. 325 20-18 14-18 lbs. 300 18-15 18-20 lbs. 300 15-13 Goose 10-12 lbs. 325 30-25 Duck 5-6 lbs. 350 35-30