There is a question that I hear frequently … How long do I roast this meat?

While I was reading through a couple old cookbooks the other day, I found a chart that gave a very good guideline in answer to this question.

Gladys Taber has long been considered a kitchen expert by many readers of women’s magazines. Taber was the author of several hundred books and more magazine columns. Her writing was featured in Ladies Home Journal and Family Circle. The monthly columns were written in a down to earth style and offered tips on managing a household as well as recipes.

This chart is based on an oven heated to 300 degrees Fahrenheit. The length of roasting time depends on the type of meat and the number of pounds in your cut.

Roasting Chart

Meat …  Mins per pound

Beef

Rare …  18-20
Medium… 22-25
Well done … 27-30
Lamb … 30
Fresh Pork  … 35-40
Smoked Pork … 20-30
Veal … 30
Rolled Roasts …  add 10-15 minutes per pound

That seems easy enough doesn’t it? So, the next time you pick up a roast at the store, don’t worry about roasting times. You’ll want to spend your energy considering what sauce to use and which sides to serve with the roast.

There are some methods of cooking that don’t change, no matter the times, utensils, dietary habits or economic situations. Gladys Taber’s guide works properly now, as it did 60 years ago.

Printable version

Interested in one of the books pictured above? You can purchase on Amazon here.