|
|
Premium Oven Roast
|
 |
| Cooking is as easy as 1, 2, 3: |
| 1. | Place roast, fat side up, on rack in roasting pan. |
| 2. | Season roast. Insert meat thermometer into centre of roast avoiding fat or bone. |
| 3. | Roast, uncovered, in 325°F (160°C) oven to desired doneness. Remove roast from oven; tent with foil for 10 to 15 minutes to allow temperature to rise an additional 5°F (3°C). Carve across the grain in slices 1/4 - 1/2 inch (5 mm to 1 cm) thick. |
Doneness
| Estimated Roasting Time*
approx. min per
lb kg | Internal Temp.
(when removed from oven) |
Internal Temp.
(after standing)
|
| MED-RARE | 22 44 | 140°F (60°C) |
145°F (63°C)
|
| MEDIUM | 25 50 | 155°F (68°C) |
160°F (71°C)
|
| WELL | 30 60 | 165°F (74°C) |
170°F (77°C)
|
*Timing estimates are based on a minimum roast weight of 4 lb (2 kg). Roasting times are estimates at best. With so many variables – shape and size of the roast, starting temperature of the roast, and accuracy of individual ovens – a minutes-per-pound chart is a guideline that is good to have for planning out meal preparation but not very helpful for actually determining the doneness of your roast. For an accurate measure of doneness, use a meat thermometer to determine the meat’s internal temperature. |
 |