Meat and Poultry Roasting Chart

Beef, fresh

rib roast, bone in
(4 to 6 pounds)

rib roast, boneless, rolled
(4 to 6 pounds)

round or rump roast
(2 ½ to 4 pounds)

tenderloin, whole
(4 to 6 pounds)

Lamb, fresh

leg, bone in
(5 to 7 pounds)

leg, bone in
(7 to 9 pounds)

leg, boneless, rolled
(4 to 7 pounds)

Veal, fresh

shoulder roast, boneless
(3 to 5 pounds)

leg rump or round roast, boneless
(3 to 5 pounds)

Chicken, fresh

whole roasting hen
(5 to 7 pounds)

breast, halves, bone-in
(6 to 8 ounces)

breast, halves, boneless
(4 ounces)

legs or thighs
(4 to 8 ounces)

Pork, fresh

Tip: When cooked to safe temperatures, fresh pork may still be pink inside – but it will be safe.

loin roast, bone-in or boneless
(2 to 5 pounds)

crown roast
(4 to 6 pounds)

tenderloin
(½ to 1 ½ pounds)

Ham, smoked

fresh, cook-before-eating, bone-in, whole
(10 to 14 pounds)

fresh, cook-before-eating, bone-in, half
(5 to 7 pounds)

fully cooked, bone-in, whole
(10 to 14 pounds)

fully cooked, bone-in, half
(5 to 7 pounds)

fully cooked, spiral cut, whole or half
(7 to 9 pounds)