Roasting
Meats - Temperature Guide
This is just a general guide for roasting larger cuts of meat such as a leg of lamb or large rib roasts, rolled or shoulder roasts. |
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| Pork Roasts |
internal temp of 80°C or (176°F) |
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| Roast Lamb |
internal temp of or 70°C for rare, to 75°C for well done. (160°-165°F). |
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| Roasts Beef |
internal temp of 60°C for rare to 76°C for well done. (140°F for rare to 170°F for well done) |
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| Roast Veal |
internal temp of 76°C (170°F for well done or (Just done). |
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