Holiday Meat Roasting Chart

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This is a nice chart, if you like to cook. 

Holiday Meat Roasting Chart
RED MEAT, TYPE OVEN °F TIMING INTERNAL TEMP °F
BEEF, FRESH
Beef, rib roast, bone-in; 4 to 8 pounds 325 23 to 30 min/lb 145 med. rare
27 to 38 min/lb 160 medium
Beef, rib roast, boneless; 4 pounds 325 39 to 43 min/lb 145
Beef, eye round roast; 2 to 3 pounds 325 20 to 22 min/lb 145
Beef, tenderloin roast, whole; 4 to 6 lbs 425 45 to 60 minutes total 145
Beef, tenderloin roast, half; 2 to 3 lbs 425 35 to 45 minutes total 145
LAMB
Lamb, leg, bone-in; 5 to 9 pounds
Lamb, leg, boneless; 4 to 7 pounds		 325 20-26 min/lb 145 med. rare
26-30 min/lb 160 medium
30-35 min/lb 170 well done
Lamb, crown roast; 3 to 4 pounds 375 20-30 min/lb Same as above.
PORK, FRESH
Pork, loin roast, bone-in; 3 to 5 pounds 325 20-25 min/lb 160
Pork, loin roast boneless; 2 to 4 pounds 325 23-33 min/lb 160
Pork, crown roast; 6 to 10 lbs 325 20-25 min/lb 160
Pork, tenderloin; ½ to 1½ lbs 425 20-30 minutes total 160
PORK, CURED
Ham, cook-before-eating, bone-in; Whole, 14 to 16 pounds 325 18-20 min/lb 160
Ham, cook-before-eating, bone-in; Half, 7 to 8 pounds 325 22-25 min/lb 160
Ham, fully cooked, bone-in; Whole, 14 to 16 pound 325 15-18 min/lb 140
Ham, fully cooked, bone-in; Half, 7 to 8 pounds 325 18-25 min/lb 140
Ham, fully cooked, boneless; 3 to 4 lbs 325 27-33 min/lb 140
Ham, country, dried (see label directions)
VEAL
Veal, boneless roast, rump or shoulder; 2 to 3 pounds 325 25-30 min/lb 145 med. rare
31-35 min/lb 160 medium
34-40 min/lb 170 well done
Veal, bone-in roast, loin; 3 to 4 pounds 325 30-34 min/lb 145 med. rare
34-36 min/lb 160 medium
38-40 min/lb 170 well done
VENISON
Venison, round, rump, loin, or rib roast; 3 to 4 pounds 325 20-25 min/lb 160
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