Cooking & Reheating Instructions
Cooking
NOTE: All meat should be at room temperature before cooking. For an 8 lb roast, it can take several hours to get to room temperature.
Beef:
Eye Round, Bottom Round, Sirloin, & Top Round Roast:
- Leave at room temperature for at least one hour before cooking.
- Preheat oven to 325o.
- Allow 20 minutes per pound @ 325o to an internal temperature of 120o,let sit for 10-15 minutes and serve. The result will be rare to medium rare. Larger roasts over 6 lbs will take less cooking time per pound approximately 15 minutes per pound.
- All beef roasts must be cooked to an internal temperature of 120o.
Rib Roast:
- Leave at room temperature for one hour before cooking.
- Preheat oven to 325o.
- 2 ribs & 3 ribs Allow 20 minutes per pound @ 325o to an internal temperature of 120o, let sit for 10-15 minutes and serve. The result will be rare to medium rare.
- Roasts with 4 ribs & 5 ribs will take approximately 10-15 minutes per pound. All beef roasts must be cooked to an internal temperature of 120o & let stand for 15-20 minutes before slicing.
- Full sets of 7 Ribs leave at room temperature for 2-3 hours, & allow cooking time of 3 hours @ 325o to an internal temperature of 120o let stand for 30 minutes.
Filets of Beef – Beef Tenderloins;
- Preheat oven to 450o.
- Roast at 450o to an internal temperature of 120o. This will take about 15 minutes per every 2 lbs (45 minutes for a 6 lb filet).
- Let sit for 10 minutes before slicing and serving. The result will be rare to medium rare.
- All Filets of Beef – Beef Tenderloins must be cooked to an internal temperature of 120o.
Veal Roast:
- Leave at room temperature for one hour before cooking.
- Preheat oven for to 350o
- Allow 20 minutes per pound @ 350o to an internal temperature of 120o, let sit for 10-15 minutes and serve. The result will be pink. Larger roasts over 6 lbs. will take less cooking time per pound approximately 15 minutes per pound.
- All Veal roasts must be cooked to an internal temperature of 120o
Pork:
Bone In or Boneless Pork Roasts:
- Leave at room temperature for one hour before cooking.
- Preheat oven to 350o.
- Allow 30 minutes per pound @ 350o to an internal temperature of 160o, let sit for 10-15 minutes and serve.
- Larger roasts over 6 lbs. will take less cooking time per pound approximately 20-25 minutes per pound.
- All pork roasts must be cooked to an internal temperature of 160o.
Fresh Hams:
- Leave at room temperature for at least one hour before cooking.
- Preheat oven to 350o.
- Allow 30 minutes per pound @ 350o to an internal temperature of 160o, let sit for 10-15 minutes and serve. Larger roasts (> 6 lbs) will take less cooking time per pound approximately 20 minutes per pound.
- All fresh hams must be cooked to an internal temperature of 160o.
Pork Crown Roasts:
- Leave at room temperature for one hour before cooking.
- Preheat oven to 350o.
- Cook Crown Roast for 2.5- 3 hours @ 350o to an internal temperature of 160o.
Lamb:
Note: All Lamb roasts must be cooked to an internal temperature of 140o
Leg of Lamb, Bone In or Boneless:
- Leave at room temperature for one hour before cooking.
- Preheat oven to 350o.
- Allow 30 minutes per pound @ 350o to an internal temperature of 140o, let sit for 10-15 minutes and serve. The result will be rare to medium rare.
- Larger roasts (>6 lbs.) will take approximately 20-25 minutes per pound to cook.
Butterflied Legs of Lamb:
- Preheat grill on high for 15 minutes.
- Sear both sides on high then turn grill to low for approximately 30 minutes. Total cooking time should be no longer than 45 minutes to an internal temperature of 140o.
Lamb Crown Roasts:
- Leave at room temperature for one hour before cooking.
- Preheat oven to 350o.
- Roast Crown Roast for 1 hour 30 minutes @ 350o to an internal temperature of 140o, let sit for 10-15 minutes and serve.
- The result will be rare to medium rare. This is an approximate cooking time watch carefully, oven roast to an internal temperature of 140o
Lamb Rack
- Oven Roast for 45 minutes @ 350o to an internal temperature of 140o.
Reheating
NOTE: All fully cooked meat and side dishes should be brought to room temperature before reheating. For an 8 lb roast, it can take several hours to get to room temperature.
Whole Filet Mignon:
- Preheat oven to 325o. Reheat uncovered. Allow 10-12 minutes for a 3 lb. filet and 13-16 minutes for a 6 lb filet to be reheated.
Sliced Filet Mignon:
- It is recommended that sliced filet not be reheated and simply be served at room temperature.
- If you wish to reheat it, preheat to 300o. Keep it covered and reheat 10 minutes for 3 lb. and 15 minutes for 6 lb.
Chicken and Pork:
- Preheat oven to 325o – Heat covered for 20 min
Roasted Whole Turkey
- Preheat oven to 300o. Put chicken broth or water in the bottom of the pan and cover with foil. Heat to desired temperature.
- 10-15 lbs. is approximately 1 to 1-1/2 hours
- 16-20 lbs. is approximately 1-1/2 to 2 hours
- 22-28 lbs. is approximately 2 to 3 hours
Roasted Turkey Breast– Sliced
- Preheat oven to 300o. Add broth to the pan and cover with aluminum foil. Heat for approximately 30 minutes or until desired temperature is reached.
Ham
- For best results, serve at room temperature. For warm ham, heat at 200o for 45 minutes.
Leg of Lamb
- Warm at 300o for 15 minutes.
SIDE DISHES
- Potatoes and Stuffing – Preheat oven to 325o. Cover with aluminum foil and heat for approximately 30-45 minutes stirring half way through.
- Vegetables – Preheat oven to 325o. Cover and heat for approximately 30 minutes stirring half way through.
- All side dishes can be microwaved once placed in a microwave-safe dish.
