Meat Roasting Chart

Red Meat, Type Oven Temp. (Farenheit) Timing Internal Temp. (Farenheit)
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, eye round roast; 2 to 3 lbs. 325 20 to 22 min./lb. 145
Beef, tenderloin roast; whole: 4 to 6 lbs. 425 45 to 60 min./lb. 145
Beef, tenderloin roast; half: 2 to 3 lbs. 425 35 to 45 min./lb. 145
Ham, cook-before-eating, bone in; whole: 14 to 16 lbs. 325 18 to 20 min./lb. 160
Ham, cook-before-eating, bone in; half: 7 to 8 lbs. 325 22 to 25 min./lb. 160
Ham, fully cooked, bone in; whole: 14 to 16 lbs. 325 15 to 18 min./lb. 140
Ham, fully cooked, bone in; half: 7 to 8 lbs. 325 18 to 25 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
Lamb, crown roast: 5 pounds 325 30 to 35 min./lb. 170
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, crown roast: 6 to 10 lbs. 325 20 to 25 min./lb. 160-170
Pork, tenderloin: 1/2 to 1.5 lbs. 425 20 to 30 min./lb. 160
Veal, boneless roast, rump or shoulder; 2 to 3 lbs. 325 35 min./lb. 160 med.; 170 well done
Veal, bone-in roast, loin; 3 to 4 lbs. 325 35-38 min./lb. 160 med.; 170 well done
Venison, round, rump, loin, or rib roast; 3 to 4 lbs. 325 20-25 min./lb. 160