This document provides a roasting chart for beef, lamb, pork, and veal with recommended oven temperatures and cooking times for different cuts of meat. It lists various cuts of meat including rib roast, round roast, tenderloin, leg of lamb, pork loin, and veal rib roast. For each cut, it specifies an oven temperature range from 325 to 450 degrees Fahrenheit and estimated cooking times ranging from 12 minutes per pound for crown roast to 45 minutes per pound for Boston butt. It reminds to cook all meats to an internal temperature of 145 degrees Fahrenheit and allow the meat to rest for at least 3 minutes before serving.
This document provides a roasting chart for beef, lamb, pork, and veal with recommended oven temperatures and cooking times for different cuts of meat. It lists various cuts of meat including rib roast, round roast, tenderloin, leg of lamb, pork loin, and veal rib roast. For each cut, it specifies an oven temperature range from 325 to 450 degrees Fahrenheit and estimated cooking times ranging from 12 minutes per pound for crown roast to 45 minutes per pound for Boston butt. It reminds to cook all meats to an internal temperature of 145 degrees Fahrenheit and allow the meat to rest for at least 3 minutes before serving.
This document provides a roasting chart for beef, lamb, pork, and veal with recommended oven temperatures and cooking times for different cuts of meat. It lists various cuts of meat including rib roast, round roast, tenderloin, leg of lamb, pork loin, and veal rib roast. For each cut, it specifies an oven temperature range from 325 to 450 degrees Fahrenheit and estimated cooking times ranging from 12 minutes per pound for crown roast to 45 minutes per pound for Boston butt. It reminds to cook all meats to an internal temperature of 145 degrees Fahrenheit and allow the meat to rest for at least 3 minutes before serving.