| 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 |
