Guide to Great Roasting

For some cooks, roasting large cuts of meat might seem a bit intimidating. The fact is, roasting large cuts for a sumptuous family dinner is the ultimate “set it and forget it” way to prepare a fabulous feast. All it requires from the cook is a few minutes of preparation and the oven does the rest. Let our comprehensive roasting guide make your next roast a smashing success.

Roasting 101

Pork*
Cut Chart 

Cut Pork Roast Weight (lbs) Cooking Time Min/lb @ 325 F (160 C) Internal Temperature
Loin centre, bone in
rack
sirloin, boneless
single loin, boneless
rib, boneless
crown roast
double loin
3–5
3–5
3–4
3–4
2–4
8 & up
3–5
20–25
20–25
25–30
20–25
20–25
10–15
30–35
160°F (71°C) medium
170°F (75°C) well done
Leg inside
outside
3–4
3–4
20–25
20–25
160°F (71°C) medium
170°F (75°C) well done
Shoulder blade, boneless
picnic boneless
blade, bone-in
picnic, bone-in
3–6
3–6
5
5
30–35
30–35
25–30
25–30
160°F (71°C) medium
170°F (75°C) well done
Tenderloin roast at 375°F (190°C) 3/4 –1 20–25 (total time) 160°F (71°C) medium
170°F (75°C) well done

*Courtesy of putporkonyourfork.com.

Veal*
Cut Chart 

Cut Weight (lbs) Cooking Time (hours) @ 325°F (160°C) Internal Temperature
Leg rump or round roast 5–6 2–3 1/4 160–170°F (71–75°C)
Loin roast 4–6 2–3 160–170°F (71–75°C)
Rib roast 3–5 1 3/4 –3 160–170°F (71–75°C)
Shoulder roast, boneless 4–6 2 3/4 –4 160–170°F (71–75°C)

*Courtesy of ontariovealappeal.ca.

Lamb*

Cut Weight (lbs) Cooking Time Min/lb @ 325°F (160°C) Internal Temperature
Leg, bone-in 5–77–9 15–20
20–25
25–30
20–25
25–30
30–35
140°F (60°C) rare
160°F (71°C) medium
170°F (75°C) well
140°F (60°C) rare
160°F (71°C) medium
170°F (75°C) well
Leg, boneless 4–7 25–30
30–35
35–40
140°F (60°C) rare
160°F (71°C) medium
170°F (75°C) well
Leg, shank half 3–4 30–35
40–45
45–50
140°F (60°C) rare
160°F (71°C) medium
170°F (75°C) well
Leg, sirloin half 3–4 25–30
35–40
45–50
140°F (60°C) rare
160°F (71°C) medium
170°F (75°C) well
Shoulder, boneless 3 1/2–5 30–35
35–40
40–45
140°F (60°C) rare
160°F (71°C) medium
170°F (75°C) well

*Courtesy of lambrecipes.ca.

Poultry*

Cut Weight (lbs) Cooking time (hours) @ 325°F (160°C) for Stuffed Poultry Cooking time (hours) @ 325°F (160°C) for Un–stuffed Poultry Internal Temperature
Whole 6–8
8–10
10–12
12–16
16–22
3–3 1/4
3 1/4 –3 1/2
3 1/2 –3 3/4
3 3/4 – 4
4 – 4 1/2
*Note: If your bird is browning too quickly, loosely drape it with a sheet of aluminum foil.
2 1/2–2 3/4
2 3/4–3
3 – 3 1/4
3 1/4–3 1/2
3 1/2–4
170°F (75°C) un-stuffed
180°F (83°C) stuffed

*Courtesy of turkeyrecipes.ca.

Beef*

Cut Weight (lbs) Cooking Time – Min/lb @ 325 F (160 C) Internal Temperature
Oven roast 3-8 20
25
30
135°F (57°C) rare
155°F (68°C) medium
165°F (72°C) well
Rib roast, bone-in 4-8 25 – 30 135°F (57°C) rare
155°F (68°C) medium
165°F (72°C) well
Rib roast, boneless 4 – 6 35 – 40 135°F (57°C) rare
155°F (68°C) medium
165°F (72°C) well
Ribeye, boneless 3 – 4
4 – 6
23 – 30 @ 350°F (180°C)
18 – 20 @ 350°F (180°C)
135°F (57°C) rare
155°F (68°C) medium
165°F (72°C) well
Tenderloin roast 4 – 6 60 – 70 @ 425°F (220°C)
(Total time)
135°F (57°C) rare
155°F (68°C) medium
165°F (72°C) well
Top round roast 2 1/2 – 4 25 – 30 135°F (57°C) rare
155°F (68°C) medium
165°F (72°C) well
Bottom round roast 4 – 6 35 – 40 135°F (57°C) rare
155°F (68°C) medium
165°F (72°C) well
Eye round roast 2 – 3 20 – 22 135°F (57°C) rare
155°F (68°C) medium
165°F (72°C) well
Top sirloin roast 2 – 4 16 – 20 @ 350°F (180°C) 135°F (57°C) rare
155°F (68°C) medium
165°F (72°C) well
Sirloin tip roast 2 1/2 – 4
4 – 6
30 – 35
25 – 30
135°F (57°C) rare
155°F (68°C) medium
165°F (72°C) well

Courtesy of ontariocornfedbeef.com.

Simple Rules for Roasting

Season:

  • For the best flavour – if you have the time – rub your seasonings evenly over the meat, seal it tightly with plastic wrap then refrigerate overnight.
  • You can also add fantastic flavour to your roast by inserting slivers of garlic or herbs into slits cut in the meat; cover and refrigerate overnight.

Roast:

  • Before roasting your meat, remove it from the refrigerator and allow it to sit at room temperature for 30 minutes.
  • Drizzling a small amount of oil onto your meat before roasting helps to keep the seasoning and flavours locked in.
  • Use a roasting rack to ensure even browning and heat circulation.
  • Cooking times depend on the size of the roast, whether it is bone-in or boneless, and the amount of fat both inside and outside the roast – use an instant-read or digital meat thermometer to accurately determine doneness (see roasting times above).
  • Use drippings from the roast to make a flavourful stock gravy or sauce for your roast.

Sit:

  • Once removed from the oven, your roast will continue to cook and its internal temperature will rise. To achieve perfect doneness, pull the roast from the oven when your thermometer indicates it is within 10 F (5 C) of its final cooked temperature.
  • Once out of the oven, allow roasts to rest for 15–20 minutes. As a roast rests, flavourfull internal juices redistribute and are absorbed back into the roast.