TM 10-7310-282-10
0015 00
Roasting Guide
Use this table as a guide to establish roasting times and settings. Times and temperatures given in
authorized recipes supercede the values given here.
Table 2. Roasting Guide.
Fully Thawed
Temperature
Internal Meat
Minutes Per
Type of Meat
Setting in F
Temperature in
Lb.
F
BEEF
Standing Rib
7 Rib, 20 to 25 lb.
300
Rare
125F
13
Rolled Rib
7 Rib, 16 to 18 lb.
250
Medium 140F
15
Well
150F
17
Rump or Chuck, 18 to 23 lb.
300
140 to 170
20 to 30
LAMB
Leg, 7-8 Lb.
300
180
30 to 35
Shoulder
300
180
40 to 45
PORK
Ham, Leg, 15 lb.
350
185
30 to 35
Ham, Boned, 15 lb.
350
185
30 to 35
Boston Butt
350
185
45 to 50
Cured Ham, 20 lb.
300
160
15 to 18
VEAL
Leg, 25 lb.
300
170
18 to 20
Shoulder, 15 lb.
300
170
25
Shoulder, Rolled, 10 lb.
300
170
35 to 40
POULTRY
Chicken, Dressed, 4 to 6 lb.
250 to 300
190
35 to 40
Duck, Dressed, 5 to 8 lb.
300
190
25 to 30
Turkey, Dressed, 14 to 19 lb.
300
190
20 to 25
0015 00-7
