Each piece of meat is different and will cook at different speeds and doneness, please follow this guide for internal temperatures:
Burgers/Loaves: USDA recommends cooking ground meat to an internal temperature or 160°F.
Pork: 135°F – Medium, 145°F – Medium Well
130°F – rare
135°F – medium rare
140°F – medium
145°F – medium well
155°F – well
115°F – rare
123°F – medium rare
130°F – medium
135°F – medium well
145°F – well
Whole pieces of Meat will cook differently then the tempertures stated above. Please add 10 degrees to the above temperatures for Beef, Lamb and Bison. The temperatures stated above for Chicken, Turkey, Burgers, and Sausage are per USDA. Please ask our chef to demonstrate how to correctly use and sanitize a meat thermometer.
Leg of Lamb Package
6-8# Boneless Leg, Serves 7-10
1. Preheat oven to 425°F.
2. Season Lamb with Salt and Pepper.
3. Place lamb on a foil lined baking sheet and place in the oven.
4. Bake lamb for potatoes 70 minutes.
5. Place the potatoes in the oven with the lamb after 35 minutes.
6. Lamb will be medium. Add or reduce time on the lamb for different temperatures. After it is done, let the lamb rest for 15 minutes before serving.
7. Heat Demi Glace in a pan on the range.
8. Slice the lamb and serve with sauces.
Tenderloin Roast for Châteaubriand
5 POUND ROAST; SERVES 8-10
Preheat oven to 350°F.
- Slice 2 cloves of garlic into 8-10 pieces.
- With a paring knife, cut a slit half an inch into the roast and push a garlic slice into the slit. Repeat, spacing garlic slices evenly in roast. OPTIONAL
- Lightly brush roast with olive oil and season with salt and pepper or your favorite herb.
- Place on a roasting pan and roast about 45-50 minutes for medium-rare or to desired internal temperature.
- Cover loosely with foil and let rest 10-20 minutes before slicing.
FOR BEST RESULTS
Remove thawed product from the refrigerator 1 hour before cooking.
- Preheat oven to 350°F.
- Lightly brush roast with olive oil and season with salt and pepper.
- Roast in a roasting pan approximately 15 minutes per pound for medium-rare (a 4.5 pound roast will take about 45 minutes to cook) or to desired internal temperature.
- Heat grill to medium-high.
- Lightly brush roasts with olive oil and season with salt and pepper.
- Grill 8 minutes on all four sides so the meat cooks evenly.
REMEMBER! These times are only guidelines. Depending on many factors, your Rib may roast slower or faster. Check after one hour and then continue roasting, checking frequently, until the meat reaches your desired internal temperature. Let the Sirloin rest out of the oven for 20 minutes before cutting. This resting period will allow the juices to flow back into the meat and give the meat time to relax. Preheat the oven to 325 degrees.
Roasting Temperature: 350F
Rare: 125°F (about 10 minutes per pound)
- Medium-Rare: 130°F to 135°F (about 20 minutes per pound)
- Medium: 135°F to 140°F (about 25 minutes per pound)
- Well-Done: 155°F to 165°F (about 30 minutes per pound)
1. Preheat oven to 350°F.
2. Place on a rack in roasting pan and roast 1½-2¼ hours to an internal temperature of 135°F or to desired internal temperature.
3. Cover loosely with foil and keep warm 15 minutes slice and serve.
FOR BEST RESULTS
Remove thawed meat from the refrigerator 1 hour before cooking.
Let rest for 20 minutes before serving.
Bone in Leg of Lamb
11-13# Roast, Serves 10-13
- Preheat oven to 450°F.
- Mix rosemary, salt, and pepper in small dish.
- Rub half of spice mixture over larger end of leg of lamb.
- Slice 2 large garlic cloves into about 15 to 20 slivers and mix with remaining spices in bowl.
- Cut 15 to 20 small slits in leg of lamb and place spiced garlic cloves into the slits.
- Rub 3 tablespoons olive oil over the surface of the leg of lamb.
- Place on rack in center of roasting pan and place in preheated oven.
- Cook for 15 minutes at 450°F and then lower heat to 350°F for rest of cooking time of 1 1/4 hours (or, alternatively, lower heat immediately and cook at 325°F for adjusted cooking time).
- Remove from oven and test with instant read thermometer inserted into thickest part of leg; consider lamb done at 130-140°F (temperature will rise about 5 degrees out of oven).
- Let rest 10-15 minutes.
- Slice into thin slices and serve.