Roasting Basics
 Place the meat, fat side up, on a rack in a shallow roasting pan. (Roasts with a bone do not need a rack.) For ham, if desired, score the top in a diamond pattern. Insert a meat thermometer. Do not add water or liquid, and do not cover.
Roast at 325 F oven, unless reference below or recipe says otherwise, for the time given and until the thermometer registers the specified temperature.
Cut, Weight, Doneness, Roasting Time
Beef
Boneless rolled rump roast, 4 to 6 lbs, 150 F - 170 F, 1 1/2 to 3 hours.
Boneless sirloin roast, 4 to 6 lbs, 140 F rare, 2 1/4 to 2 3/4 hours; 4 to 6 lbs, 160 F medium, 2 3/4 to 3 1/4 hours; 4 to 6 lbs, 170 F well-done, 3 1/4 to 3 3/4 hours. Eye round roast, 2 to 3 lbs, 140 F rare, 1 1/4 to 1 3/4 hours; 2 to 3 lbs, 160 F medium, 1 3/4 to 2 1/4 hours; 2 to 3 lbs, 170 F well-done, 2 1/4 to 2 3/4 hours.
Rib eye roast, roast at 350 F, 4 to 6 lbs, 140 F rare, 1 1/4 to 2 hours; 160 F medium, 1 1/4 to 2 1/4 hours; 170 F well-done, 1 1/2 to 2 1/2 hours.
Rib roast, 4 to 6 lbs, 140 F rare, 1 3/4 to 3 hours; 160 F medium, 2 1/2 to 3 3/4 hours; 170 F well-done, 2 3/4 to 4 1/4 hours.
Tenderloin roast, half, 2 to 3 lbs, 140 F rare, 3/4 to 1 hour.
Tenderloin roast, whole, roast at 425 F, 4 to 6 lbs, 140 F rare, 3/4 to 1 hour.
Round tip roast, 3 to 5 lbs, 140 F to 170 F, 1 3/4 to 3 1/4 hours; 6 to 8 lbs, 140 F to 170 F, 3 to 4 1/2 hours.
Top round roast, 4 to 6 lbs, 140 F to 170 F, 1 1/2 to 3 hours.
Veal
Boneless rolled breast roast, 2 1/2 to 3 1/2 lbs, 170 F well-done, 1 3/4 to 2 1/4 hours.
Boneless rolled shoulder roast, 3 to 5 lbs, 170 F well-done, 2 3/4 to 3 1/4 hours.
Loin roast, 3 to 5 lbs, 160 F to 170 F, 1 3/4 to 3 hours.
Rib roast, 3 to 5 lbs, 160 F to 170 F, 1 1/4 to 2 1/2 hours.
Lamb
Boneless rolled leg roast, 4 to 7 lbs, 160 F medium-well, 2 to 4 hours.
Boneless rolled shoulder roast, 2 to 3 lbs, 160 F medium-well, 1 1/4 to 2 hours.
Rib roast, 1 3/4 to 2 1/2 lbs, 140 F rare, 3/4 to 1 hour; 160 F medium-well, 1 to 1 1/2 hours.
Whole leg roast, 5 to 7 lbs, 140 F rare, 1 1/2 to 2 1/2 hours; 160 F medium-well, 2 to 3 hours.
Pork
Boneless top loin roast, single loin, 2 to 4 lbs, 160 F to 170 F, 1 to 1 1/4 hours.
Boneless top loin roast, double loin, tied, 3 to 5 lbs, 160 F to 170 F, 1 3/4 to 2 1/2 hours.
Loin back ribs, spareribs, 2 to 4 lbs, well-done, 1 1/2 to 1 3/4 hours.
Country-style ribs, roast at 350 F, 2 to 4 lbs, well-done, 1 1/2 to 2 hours.
Loin blade or sirloin roast, 3 to 4 lbs, 170 F well-done, 1 3/4 to 2 1/2 hours.
Loin center rib roast (backbone loosened), 3 to 5 lbs, 160 F to 170 F, 1 1/2 to 2 1/2 hours.
Rib crown roast, 6 to 8 lbs, 160 F to 170 F, 2 to 3 1/2 hours.
Tenderloin, roast at 425 F, 3/4 to 1 lb, 160 F to 170 F, 25 to 35 minutes.
Ham, Fully Cooked
Boneless half, 4 to 6 lbs, 140 F, 1 1/4 to 2 1/2 hours.
Boneless portion, 3 to 4 lbs, 140 F, 1 1/2 to 2 1/4 hours.
Smoked picnic, 5 to 8 lbs, 140 F, 2 to 4 hours.
Ham, Cook-before-eating
Bone-in half, 7 to 8 lbs, 160 F, 2 1/2 to 3 1/4 hours.
Bone-in portion, 3 to 5 lbs, 160 F, 1 3/4 to 3 1/4 hours.
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