Type | Oven Temp | Time | Meat Temp – Internal |
Beef, rib roast, bone-in; 4 to 8 lbs | 325 | 23 to 30 min./lb | 145 med. rare; 160 medium |
Beef, rib roast, boneless; 4 lbs | 325 | 39 to 43 min./lb | 145 |
Beef, tenderloin roast; whole: 4 to 6 lbs |
425 | 45 to 60 min./lb. | 145 |
Ham, cook before eating, bone in whole | 325 | 8 to 20 min./lb | 160 |
Ham, fully cooked, bone in whole: 14 to 16 lbs | 325 | 15 to 18 min./lb | 140 |
Ham, fully cooked, boneless; 3 to 4 lbs | 325 | 27 to 33 min./lb | 140 |
Lamb, leg, bone in: 5 to 9 lbs |
325 | 20 to 30 min./lb | 160 med. or 170 well done |
Lamb, leg, boneless: 4 to 7 lbs |
325 | 30 to 35 min./lb | 160 med. or 170 well done |
Pork, loin roast, bone-in: 3 to 5 lbs | 325 | 20 to 25 min./lb | 160 |
Pork, loin roast, boneless: 2 to 4 lbs | 325 | 23 to 33 min./lb | 160 |
Pork, tenderloin: 1/2 to 1.5 lbs |
425 | 20 to 30 min./lb | 160 |
Venison, round, rump, loin, or rib roast; 3 to 4 lbs |
325 | 20-25 min./lb | 160 |
Turkey
Weight in Pounds | Approximate Roasting Time in hours |
8-12 | 2 – 3 |
12-14 | 3 – 3 1/2 |
14-18 | 3 – 4 |
18-20 | 4 – 4 1/2 |
20-24 | 4 – 5 |
Stuffed turkey adds approximately an additional hour of time |