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# Meat and Poultry Roasting Chart
- URL: https://www.foodconsumer.org/meat_and_poultry_roasting_chart_0628110754/
- Published: 2011-06-28T20:53:00.000Z
- Updated: 2026-09-22T15:59:01.000Z
- Description: A USDA chart giving oven temperature, approximate cooking time, safe minimum internal temperature and rest time for roasts of beef, lamb, veal, pork and chicken.
- Author: Food Consumer
- Tags: Biological, Food Safety, #vivvo-import

If you prefer, you may choose to cook these meats and poultry to higher temperatures. 

**Related information:**

- For details on roasting turkey, see [Turkey Roasting Chart](http://www.foodsafety.gov/keep/charts/turkeyroastingchart.html?ref=foodconsumer.org).
- For details on preparing, cooking, and storing meat, see [Meat](http://www.foodsafety.gov/keep/types/meat/index.html?ref=foodconsumer.org).
- For details on preparing, cooking, and storing poultry, see [Chicken and Other Poultry](http://www.foodsafety.gov/keep/types/chicken/index.html?ref=foodconsumer.org).

| **Category**                                                                                                          | **Meat**                                                   | **Oven Temperature(°F)** | **Timing (Approximate)** | **Safe Minimum Internal Temperature (°F)** | **Rest Time** |
| --------------------------------------------------------------------------------------------------------------------- | ---------------------------------------------------------- | ------------------------ | ------------------------ | ------------------------------------------ | ------------- |
| **Beef, fresh**                                                                                                       | rib roast, bone in(4 to 6 pounds)                          | 325                      | 23 to 25 minutes per lb. | 145                                        | 3 minutes     |
| rib roast, boneless, rolled(4 to 6 pounds)                                                                            | 325                                                        | 28 to 33 minutes per lb. | 145                      | 3 minutes                                  |               |
| round or rump roast(2 ½ to 4 pounds)                                                                                  | 325                                                        | 30 to 35 minutes per lb. | 145                      | 3 minutes                                  |               |
| tenderloin, whole(4 to 6 pounds)                                                                                      | 425                                                        | 45 to 60 minutes total   | 145                      | 3 minutes                                  |               |
| **Lamb, fresh**                                                                                                       | leg, bone in(5 to 7 pounds)                                | 325                      | 20 to 25 minutes per lb. | 145                                        | 3 minutes     |
| leg, bone in(7 to 9 pounds)                                                                                           | 325                                                        | 15 to 20 minutes per lb. | 145                      | 3 minutes                                  |               |
| leg, boneless, rolled(4 to 7 pounds)                                                                                  | 325                                                        | 25 to 30 minutes per lb. | 145                      | 3 minutes                                  |               |
| **Veal, fresh**                                                                                                       | shoulder roast, boneless(3 to 5 pounds)                    | 325                      | 35 to 40 minutes per lb. | 145                                        | 3 minutes     |
| leg rump or round roast, boneless(3 to 5 pounds)                                                                      | 325                                                        | 35 to 40 minutes per lb. | 145                      | 3 minutes                                  |               |
| **Chicken, fresh**                                                                                                    | whole roasting hen(5 to 7 pounds)                          | 350                      | 2 to 2 ¼ hours           | 165                                        | None          |
| breast, halves, bone-in(6 to 8 ounces)                                                                                | 350                                                        | 30 to 40 minutes         | 165                      | None                                       |               |
| breast, halves, boneless(4 ounces)                                                                                    | 350                                                        | 20 to 30 minutes         | 165                      | None                                       |               |
| legs or thighs(4 to 8 ounces)                                                                                         | 350                                                        | 40 to 50 minutes         | 165                      | None                                       |               |
| **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)             | 325                      | 20 to 30 minutes per lb. | 145                                        | 3 minutes     |
| crown roast(4 to 6 pounds)                                                                                            | 325                                                        | 20 to 30 minutes per lb. | 145                      | 3 minutes                                  |               |
| tenderloin(½ to 1 ½ pounds)                                                                                           | 425                                                        | 20 to 30 minutes total   | 145                      | 3 minutes                                  |               |
| **Ham, smoked**                                                                                                       | fresh, cook-before-eating, bone-in, whole(10 to 14 pounds) | 325                      | 18 to 20 minutes per lb. | 145                                        | 3 minutes     |
| fresh, cook-before-eating, bone-in, half(5 to 7 pounds)                                                               | 325                                                        | 22 to 25 minutes per lb. | 145                      | 3 minutes                                  |               |
| fully cooked, bone-in, whole(10 to 14 pounds)                                                                         | 325                                                        | 15 to 18 minutes per lb. | 140                      | None                                       |               |
| fully cooked, bone-in, half(5 to 7 pounds)                                                                            | 325                                                        | 18 to 24 minutes per lb. | 140                      | None                                       |               |
| fully cooked, spiral cut, whole or half(7 to 9 pounds)                                                                | 325                                                        | 10 to 18 minutes per lb. | 140                      | None                                       |               |

**For country ham** (dried, whole or half):

1. Soak 4 to 12 hours in refrigerator.
2. Cover with water, then boil 20 to 25 minutes per pound.
3. Drain, glaze, and brown at 400 °F for 15 minutes.

from foodsafety.gov