Timetable for Roasting Meats

Published 10/20/2015

Whether you’re attempting your first holiday ham or making roast beef for an easy Sunday supper, this chart will help ensure it’s done just right, every time.

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Beef

Rib Eye Roast (boneless) PRIME RIB
OVEN TEMP. 350ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
3-4 lbs	1.5 - 2 hrs	135ºF	15-20 Mins	145ºF (medium-rare)
3-4 lbs	1.75 - 2 hrs	150ºF	15-20 Mins	160ºF (medium)
4-6 lbs	2 - 2.5 hrs	135ºF	15-20 Mins	145ºF (medium-rare)
4-6 lbs	2 - 2.5 hrs	150ºF	15-20 Mins	160ºF (medium)
6-8 lbs	2.5 - 2.75 hrs	135ºF	10-15 Mins	145ºF (medium-rare)
6-8 lbs	2.75 - 3 hrs	150ºF	10-15 Mins	160ºF (medium)

Rib Eye Roast (bone-in) PRIME RIB
OVEN TEMP. 350ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
4-6 lbs (2 Ribs)	1.5 - 2 hrs	135ºF	15-20 Mins	145ºF (medium-rare)
4-6 lbs (2 Ribs)	1.75 - 2 hrs	150ºF	15-20 Mins	160ºF (medium)
6-8 lbs (2-4 Ribs)	2 - 2.5 hrs	135ºF	15-20 Mins	145ºF (medium-rare)
6-8 lbs (2-4 Ribs)	2 - 2.5 hrs	150ºF	15-20 Mins	160ºF (medium)
8-10 lbs (4-5 Ribs)	2.5 - 2.75 hrs	135ºF	10-20 Mins	145ºF (medium-rare)
8-10 lbs (4-5 Ribs)	2.75 - 3 hrs	150ºF	10-20 Mins	160ºF (medium)

Tenderloin Roast
OVEN TEMP. 425ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
2-3 lbs	35-40 mins	135ºF	10-15 Mins	145ºF (medium-rare)
2-3 lbs	45-50 mins	150ºF	10-15 Mins	160ºF (medium)
4-5 lbs	50-60 mins	135ºF	10-15 Mins	145ºF (medium-rare)
4-5 lbs	60-70 mins	150ºF	10-15 Mins	160ºF (medium)

Tri-Tip Roast
OVEN TEMP. 425ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
1.5-2 lbs	30-40 mins	135ºF	10-15 Mins	145ºF (medium-rare)
1.5-2 lbs	40-45 mins	150ºF	10-15 Mins	160ºF (medium)

Round Tip Roast
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
3-4 lbs	1.75-2 hrs	140ºF	10-15 Mins	145ºF (medium-rare)
3-4 lbs	2.25-2.5 hrs	155ºF	10-15 Mins	160ºF (medium)
4-6 lbs	2-2.5 hrs	140ºF	10-15 Mins	145ºF (medium-rare)
4-6 lbs	2.5-3 hrs	155ºF	10-15 Mins	160ºF (medium)
6-8 lbs	2.5-3 hrs	140ºF	10-15 Mins	145ºF (medium-rare)
6-8 lbs	3-3.5 hrs	155ºF	10-15 Mins	160ºF (medium)

Rump Roast
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
2-4 lbs	1.5-2 hrs	135ºF	15-20 Mins	145ºF (medium-rare)

Bottom Round Roast
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
3-4 lbs	1.5-2 hrs	135ºF	10-15 Mins	145ºF (medium-rare)

Eye Round Roast
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
2-3 lbs	1.5-1.75 hrs	135ºF	15-20 Mins	145ºF (medium-rare)

Brisket (fresh)
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
2.5-4 lbs	2.5-3 hrs (cover with liquid)	135ºF	10-15 Mins	170ºF (well done)

Brisket (corned)
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
2.5-3.5 lbs	2.5-3.5 hrs	Follow Package Directions	10-15 Mins	170ºF (well done)
3.5-5 lbs	3.5-4.5 hrs	Follow Package Directions	10-15 Mins	170ºF (well done)

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Poultry

Chicken Breast
OVEN TEMP. 400ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.
2 lbs	35-45 mins	165ºF

Whole Chicken
OVEN TEMP. 375ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.
3-4 lbs	1.5 - 2 hrs	165ºF

Whole Duck
OVEN TEMP. 350ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.
3.5-4 lbs	2 hrs	165ºF
5-5.5 lbs	3 hrs	165ºF

Whole Goose
OVEN TEMP. 350ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.
7-9 lbs	2.5-3 hrs	165ºF
9-11 lbs	3-3.5 hrs	165ºF
11-13 lbs	3.5-4 hrs	165ºF

Whole Pheasant
OVEN TEMP. 350ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.
2-3 lbs	1-1.25 hrs	165ºF

Rock Cornish Game Hen
OVEN TEMP. 350ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.
1-1.5 lbs	1-1.25 hrs	165ºF

Whole Turkey (not stuffed)
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.
8 -12 lbs	2.75-3 hrs	165ºF
12-14 lbs	3-3.75 hrs	165ºF
14-18 lbs	3.75-4.25 hrs	165ºF
18-20 lbs	4.25-4.5 hrs	165ºF
20-24 lbs	4.5-5 hrs	165ºF

Turkey Breast (bone-in)
OVEN TEMP. 350ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.
2-4 lbs	2.5-3 hrs	165ºF
3-5 lbs	3-3.5 hrs	165ºF
5-7 lbs	3.5-4 hrs	165ºF

Pork

Loin Roast
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
2-5 lbs	20 mins/lb	145ºF	Let Stand 3 Minutes

Crown Roast
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
6-10 lbs	20 mins/lb	145ºF	Let Stand 3 Minutes

Shoulder/Butt Roast
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
3-6 lbs	20 mins/lb	145ºF	Let Stand 3 Minutes

Ribs (back, spareribs)
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
-	Cook covered 1.25 hrs, uncover, cook 45 minutes longer	Tender	-

Ribs (country-style)
OVEN TEMP. 350ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
-	Cook covered 1.25 hrs, uncover, cook 45 minutes longer	Tender	-

Tenderloin
OVEN TEMP. 425ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
-	.75-1 hr	145ºF	Let Stand 3 Minutes

Ham (fully cooked)
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
-	15-20 mins/lb	140ºF	-

Fresh Leg/Uncured Ham
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME
-	15-20 mins/lb	145ºF	Let Stand 3 Minutes

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Veal

Loin Roast
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
3-4 lbs	1.75-2.25 hrs	155ºF	10-15 minutes	160ºF

Rib Roast
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
4-5 lbs	1.5-2.25 hrs	155ºF	10-15 minutes	160ºF

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Lamb

Leg Roast (whole, bone-in)
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
5-7 lbs	20-25 mins/lb	140ºF	10-15 minutes	145ºF (medium-rare)
5-7 lbs	25-30 mins/lb	155ºF	10-15 minutes	160ºF (medium)
7-9 lbs	15-20 mins/lb	140ºF	10-15 minutes	145ºF (medium-rare)
7-9 lbs	20-25 mins/lb	155ºF	10-15 minutes	160ºF (medium)

Leg Roast (whole. boneless)
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
4-7 lbs	25-30 mins/lb	140ºF	10-15 minutes	145ºF (medium-rare)
4-7 lbs	30-35 mins/lb	155ºF	10-15 minutes	160ºF (medium)

Shoulder Roast or Shank Leg Half
OVEN TEMP. 325ºF
WEIGHT	ROASTING TIME	INTERNAL TEMP.(Remove from oven)	STAND TIME	INT. TEMP.(After standing)
3-4 lbs	30-35 mins/lb	140ºF	10-15 minutes	145ºF (medium-rare)
3-4 lbs	40-45 mins/lb	155ºF	10-15 minutes	160ºF (medium)

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Rib Eye Roast (boneless) PRIME RIB
OVEN TEMP. 350ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

INT. TEMP.(After standing)

3-4 lbs

1.5 - 2 hrs

135ºF

15-20 Mins

145ºF (medium-rare)

3-4 lbs

1.75 - 2 hrs

150ºF

15-20 Mins

160ºF (medium)

4-6 lbs

2 - 2.5 hrs

135ºF

15-20 Mins

145ºF (medium-rare)

4-6 lbs

2 - 2.5 hrs

150ºF

15-20 Mins

160ºF (medium)

6-8 lbs

2.5 - 2.75 hrs

135ºF

10-15 Mins

145ºF (medium-rare)

6-8 lbs

2.75 - 3 hrs

150ºF

10-15 Mins

160ºF (medium)

Rib Eye Roast (bone-in) PRIME RIB
OVEN TEMP. 350ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

INT. TEMP.(After standing)

4-6 lbs (2 Ribs)

1.5 - 2 hrs

135ºF

15-20 Mins

145ºF (medium-rare)

4-6 lbs (2 Ribs)

1.75 - 2 hrs

150ºF

15-20 Mins

160ºF (medium)

6-8 lbs (2-4 Ribs)

2 - 2.5 hrs

135ºF

15-20 Mins

145ºF (medium-rare)

6-8 lbs (2-4 Ribs)

2 - 2.5 hrs

150ºF

15-20 Mins

160ºF (medium)

8-10 lbs (4-5 Ribs)

2.5 - 2.75 hrs

135ºF

10-20 Mins

145ºF (medium-rare)

8-10 lbs (4-5 Ribs)

2.75 - 3 hrs

150ºF

10-20 Mins

160ºF (medium)

Tenderloin Roast
OVEN TEMP. 425ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

INT. TEMP.(After standing)

2-3 lbs

35-40 mins

135ºF

10-15 Mins

145ºF (medium-rare)

2-3 lbs

45-50 mins

150ºF

10-15 Mins

160ºF (medium)

4-5 lbs

50-60 mins

135ºF

10-15 Mins

145ºF (medium-rare)

4-5 lbs

60-70 mins

150ºF

10-15 Mins

160ºF (medium)

Tri-Tip Roast
OVEN TEMP. 425ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

INT. TEMP.(After standing)

1.5-2 lbs

30-40 mins

135ºF

10-15 Mins

145ºF (medium-rare)

1.5-2 lbs

40-45 mins

150ºF

10-15 Mins

160ºF (medium)

Round Tip Roast
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

INT. TEMP.(After standing)

3-4 lbs

1.75-2 hrs

140ºF

10-15 Mins

145ºF (medium-rare)

3-4 lbs

2.25-2.5 hrs

155ºF

10-15 Mins

160ºF (medium)

4-6 lbs

2-2.5 hrs

140ºF

10-15 Mins

145ºF (medium-rare)

4-6 lbs

2.5-3 hrs

155ºF

10-15 Mins

160ºF (medium)

6-8 lbs

2.5-3 hrs

140ºF

10-15 Mins

145ºF (medium-rare)

6-8 lbs

3-3.5 hrs

155ºF

10-15 Mins

160ºF (medium)

Rump Roast
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

INT. TEMP.(After standing)

2-4 lbs

1.5-2 hrs

135ºF

15-20 Mins

145ºF (medium-rare)

Bottom Round Roast
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

INT. TEMP.(After standing)

3-4 lbs

1.5-2 hrs

135ºF

10-15 Mins

145ºF (medium-rare)

Eye Round Roast
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

INT. TEMP.(After standing)

2-3 lbs

1.5-1.75 hrs

135ºF

15-20 Mins

145ºF (medium-rare)

Brisket (fresh)
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

INT. TEMP.(After standing)

2.5-4 lbs

2.5-3 hrs (cover with liquid)

135ºF

10-15 Mins

170ºF (well done)

Brisket (corned)
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

INT. TEMP.(After standing)

2.5-3.5 lbs

2.5-3.5 hrs

Follow Package Directions

10-15 Mins

170ºF (well done)

3.5-5 lbs

3.5-4.5 hrs

Follow Package Directions

10-15 Mins

170ºF (well done)

Loin Roast
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

2-5 lbs

20 mins/lb

145ºF

Let Stand 3 Minutes

Crown Roast
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

6-10 lbs

20 mins/lb

145ºF

Let Stand 3 Minutes

Shoulder/Butt Roast
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

3-6 lbs

20 mins/lb

145ºF

Let Stand 3 Minutes

Ribs (back, spareribs)
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

Cook covered 1.25 hrs, uncover, cook 45 minutes longer

Tender

Ribs (country-style)
OVEN TEMP. 350ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

Cook covered 1.25 hrs, uncover, cook 45 minutes longer

Tender

Tenderloin
OVEN TEMP. 425ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

.75-1 hr

145ºF

Let Stand 3 Minutes

Ham (fully cooked)
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

15-20 mins/lb

140ºF

Fresh Leg/Uncured Ham
OVEN TEMP. 325ºF

WEIGHT

ROASTING TIME

INTERNAL TEMP.(Remove from oven)

STAND TIME

15-20 mins/lb

145ºF

Let Stand 3 Minutes

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Timetable for Roasting Meats

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Beef

Rib Eye Roast (boneless) PRIME RIBOVEN TEMP. 350ºF

Rib Eye Roast (bone-in) PRIME RIBOVEN TEMP. 350ºF

Tenderloin RoastOVEN TEMP. 425ºF

Tri-Tip RoastOVEN TEMP. 425ºF

Round Tip RoastOVEN TEMP. 325ºF

Rump RoastOVEN TEMP. 325ºF

Bottom Round RoastOVEN TEMP. 325ºF

Eye Round RoastOVEN TEMP. 325ºF

Brisket (fresh)OVEN TEMP. 325ºF

Brisket (corned)OVEN TEMP. 325ºF

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Poultry

Chicken BreastOVEN TEMP. 400ºF

Whole ChickenOVEN TEMP. 375ºF

Whole DuckOVEN TEMP. 350ºF

Whole GooseOVEN TEMP. 350ºF

Whole PheasantOVEN TEMP. 350ºF

Rock Cornish Game HenOVEN TEMP. 350ºF

Whole Turkey (not stuffed)OVEN TEMP. 325ºF

Turkey Breast (bone-in)OVEN TEMP. 350ºF

Pork

Loin RoastOVEN TEMP. 325ºF

Crown RoastOVEN TEMP. 325ºF

Shoulder/Butt RoastOVEN TEMP. 325ºF

Ribs (back, spareribs)OVEN TEMP. 325ºF

Ribs (country-style)OVEN TEMP. 350ºF

TenderloinOVEN TEMP. 425ºF

Ham (fully cooked)OVEN TEMP. 325ºF

Fresh Leg/Uncured HamOVEN TEMP. 325ºF

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Veal

Loin RoastOVEN TEMP. 325ºF

Rib RoastOVEN TEMP. 325ºF

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Lamb

Leg Roast (whole, bone-in)OVEN TEMP. 325ºF

Leg Roast (whole. boneless)OVEN TEMP. 325ºF

Shoulder Roast or Shank Leg HalfOVEN TEMP. 325ºF

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Timetable for Roasting Meats

Rib Eye Roast (boneless) PRIME RIBOVEN TEMP. 350ºF

Rib Eye Roast (bone-in) PRIME RIBOVEN TEMP. 350ºF

Tenderloin RoastOVEN TEMP. 425ºF

Tri-Tip RoastOVEN TEMP. 425ºF

Round Tip RoastOVEN TEMP. 325ºF

Rump RoastOVEN TEMP. 325ºF

Bottom Round RoastOVEN TEMP. 325ºF

Eye Round RoastOVEN TEMP. 325ºF

Brisket (fresh)OVEN TEMP. 325ºF

Brisket (corned)OVEN TEMP. 325ºF

Loin RoastOVEN TEMP. 325ºF

Crown RoastOVEN TEMP. 325ºF

Shoulder/Butt RoastOVEN TEMP. 325ºF

Ribs (back, spareribs)OVEN TEMP. 325ºF

Ribs (country-style)OVEN TEMP. 350ºF

TenderloinOVEN TEMP. 425ºF

Ham (fully cooked)OVEN TEMP. 325ºF

Fresh Leg/Uncured HamOVEN TEMP. 325ºF

Loin RoastOVEN TEMP. 325ºF

Rib RoastOVEN TEMP. 325ºF

Leg Roast (whole, bone-in)OVEN TEMP. 325ºF

Leg Roast (whole. boneless)OVEN TEMP. 325ºF

Shoulder Roast or Shank Leg HalfOVEN TEMP. 325ºF

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Rib Eye Roast (boneless) PRIME RIB
OVEN TEMP. 350ºF

Rib Eye Roast (bone-in) PRIME RIB
OVEN TEMP. 350ºF

Tenderloin Roast
OVEN TEMP. 425ºF

Tri-Tip Roast
OVEN TEMP. 425ºF

Round Tip Roast
OVEN TEMP. 325ºF

Rump Roast
OVEN TEMP. 325ºF

Bottom Round Roast
OVEN TEMP. 325ºF

Eye Round Roast
OVEN TEMP. 325ºF

Brisket (fresh)
OVEN TEMP. 325ºF

Brisket (corned)
OVEN TEMP. 325ºF

Chicken Breast
OVEN TEMP. 400ºF

Whole Chicken
OVEN TEMP. 375ºF

Whole Duck
OVEN TEMP. 350ºF

Whole Goose
OVEN TEMP. 350ºF

Whole Pheasant
OVEN TEMP. 350ºF

Rock Cornish Game Hen
OVEN TEMP. 350ºF

Whole Turkey (not stuffed)
OVEN TEMP. 325ºF

Turkey Breast (bone-in)
OVEN TEMP. 350ºF

Loin Roast
OVEN TEMP. 325ºF

Crown Roast
OVEN TEMP. 325ºF

Shoulder/Butt Roast
OVEN TEMP. 325ºF

Ribs (back, spareribs)
OVEN TEMP. 325ºF

Ribs (country-style)
OVEN TEMP. 350ºF

Tenderloin
OVEN TEMP. 425ºF

Ham (fully cooked)
OVEN TEMP. 325ºF

Fresh Leg/Uncured Ham
OVEN TEMP. 325ºF

Loin Roast
OVEN TEMP. 325ºF

Rib Roast
OVEN TEMP. 325ºF

Leg Roast (whole, bone-in)
OVEN TEMP. 325ºF

Leg Roast (whole. boneless)
OVEN TEMP. 325ºF

Shoulder Roast or Shank Leg Half
OVEN TEMP. 325ºF

Rib Eye Roast (boneless) PRIME RIB
OVEN TEMP. 350ºF

Rib Eye Roast (bone-in) PRIME RIB
OVEN TEMP. 350ºF

Tenderloin Roast
OVEN TEMP. 425ºF

Tri-Tip Roast
OVEN TEMP. 425ºF

Round Tip Roast
OVEN TEMP. 325ºF

Rump Roast
OVEN TEMP. 325ºF

Bottom Round Roast
OVEN TEMP. 325ºF

Eye Round Roast
OVEN TEMP. 325ºF

Brisket (fresh)
OVEN TEMP. 325ºF

Brisket (corned)
OVEN TEMP. 325ºF

Loin Roast
OVEN TEMP. 325ºF

Crown Roast
OVEN TEMP. 325ºF

Shoulder/Butt Roast
OVEN TEMP. 325ºF

Ribs (back, spareribs)
OVEN TEMP. 325ºF

Ribs (country-style)
OVEN TEMP. 350ºF

Tenderloin
OVEN TEMP. 425ºF

Ham (fully cooked)
OVEN TEMP. 325ºF

Fresh Leg/Uncured Ham
OVEN TEMP. 325ºF

Loin Roast
OVEN TEMP. 325ºF

Rib Roast
OVEN TEMP. 325ºF

Leg Roast (whole, bone-in)
OVEN TEMP. 325ºF

Leg Roast (whole. boneless)
OVEN TEMP. 325ºF

Shoulder Roast or Shank Leg Half
OVEN TEMP. 325ºF