Meat Roasting Guide

Weight (in lbs.) Approx. Time (hrs.)* Internal Temp.°F (°C)
     
Standing Rib Roast**
   
4 1 140° (60°) (rare)
4 2 160° (71°) (medium)
4 2 170° (77°) (well done)
     
Rolled Ribs    
4 2 140° (60°) (rare)
4 2 160° (71°) (medium)
4 3 170° (77°) (well done)
6 3 140° (60°) (rare)
6 3 160° (71°) (medium)
6 4 170° (77°) (well done)
     
Rolled Rump    
5 2 140° (60°) (rare)
5 3 160° (71°) (medium)
5 3 170° (77°) (well done)
     
Sirloin Tip***    
3 1 140° (60°) (rare)
3 2 160° (71°) (medium)
3
2
170° (77°) (well done)
     
Leg of Lamb    
6
3
175° (79°) (medium)
6
3
180° (82°) (well done)
8
4
175° (79°) (medium)
8
4
180° (82°) (well done)

* In 350°F oven.
** (10 inch ribs) If using shorter cut (8 inch) ribs, allow 30 minutes longer.
*** Roast only if high quality; otherwise, braise.


Poultry



Ready-to-Cook Weight (in lbs.) Oven Temp °F (°C) Approx. Total Roasting Time
     
Turkey    
6 to 8 lbs.
325° (163°)
2 to 3 hrs.
8 to 12 lbs.
325° (163°)
3 to 3 hrs.
12 to 16 lbs.
325° (163°)
3 to 4 hrs.
16 to 20 lbs.
325° (163°)
4 to 4 hrs.
20 to 24 lbs.
300° (149°)
5 to 6 hrs.
     
Chicken (unstuffed)    
2 to 2 lbs.
400° (204°)
1 to 1 hrs.
2 to 4 lbs.
400° (204°)
1 to 2 hrs.
4 to 8 lbs.
325° (163°)
3 to 5 hrs.
     
Duck (unstuffed)    
3 to 5 lbs.
325° (163°)
2 to 3 hrs.

Roasting Tips


  • Let a roast (not poultry) sit outside the refrigerator until it has reached room temperature (1/2 - 1 hour) then put in the oven. This will ensure more even cooking.
  • Roasting meats like beef, pork or lamb with the fat side-up provides continuous basting, as the fat dissolves down the sides while it melts.
  • When using a meat thermometer, insert the clean tip into the centre of the thickest part of the flesh, not touching any fat or bone.
  • Continuous roasting at a low temperature results in a juicy roast, but you can brown the roast, by preheating the oven to 450° F then adjust to 325° F when you put the roast in.
  • Remove the roast from the oven when its internal temperature is 10-15° F below the desired final resting temperature (see chart) and let it stand for 15-30 minutes before slicing. The internal temperature of the meat will continue to rise, even after the meat is taken out of the oven because the heat from its exterior still conducting heat towards the centre of the roast. This is known as carry-over cooking.
  • Boneless roasts cook more slowly than roasts with the bone-in of the same weight (because bone conducts heat faster than flesh).
  • Small chickens are roasted at 400° F so that they brown well in the short cooking time. They may also be done at 325° F but will take longer and will not be as brown.
  • Increase cooking time 15 to 20 minutes for stuffed chicken and duck.