Kind of meat

Number of roasts

Total weight of all roasts

Weight after cooking

Total cooking loss, per cent

Minutes per pound for cooking

Inner temper-ature when re-moved from oven, °C.

Maxi-mum interior temper-ature reached, °C.

lbs.

oz.

lbs.

oz.

Prime ribs, well done

3

31

4

24

10

22.5

14.6

76

80

Prime ribs, medium

5

60

9

47

10

21.7

9.8

65

70

Ham, boiled

5

104

5

82

12

20.6

17.4

71

74

Ham, roasted

7

126

15

94

7

25.6

14.1

72

77

Veal, leg, roast

6

107

2

76

1

29.0

17.2

71

75

Lamb, leg, roast

4

26

11

18

13

28.0

17.0

79

80

Pork loin, roast

9

74

5

56

3

26.3

16.2

83

85