Meat Cooking Time Chart
Size | Cooking Method | Time | |
---|---|---|---|
Crown Roast | ~ | Roast 350 F° | 20 to 30 min./lb |
Cubes | 1 inch | Stewing | 45 to 60 min. |
Half Leg | ~ | Roast 350 F° | 35 to 40 min./lb |
Whole Leg | ~ | Roast 350 F° | 22 to 26 min./lb |
Ribs | 2 to 4 lbs. | Roast 350 F° | 1 1/2 to 2 hours |
2 to 4 lbs. | Broiling | 1 1/2 to 2 hours | |
2 to 4 lbs. | Braising | 1 1/2 to 2 hours | |
2 to 4 lbs. | Stewing | 2 to 2 1/2 hours | |
Rolled Pork Roast | ~ | Rotisserie med. to high indirect heat | 1 hour |
Pork Tenderloin | 1/2 to 1 1/2 lbs. | Roast 425-450 F° | 20 to 30 min. total |
1/2 to 1 1/2 lbs. | Broiling | 15 to 25 min. | |
Lamb (Chops, Steaks, Shoulder, Loin, Ribs, Leg | 1 inch thick | Grill high direct heat | 5 min./side |
Kabobs | 1 inch cubes | Grill high direct heat | 4 min./side |
Lobster | 1 tail | Baked | 15 min. per tail |
1 tail | Broiled | 9 to 10 min. per tail | |
1 pound whole | Boiled | 12 to 15 min. | |
1 1/2 lbs. whole | broiled | 3 to 4 min. | |
1 1/2 lbs. whole | steamed | 15 to 20 min. | |
Shrimp | Jumbo | Boiled | 7 to 8 min. |
Large | Boiled | 5 to 7 min. | |
Medium | Boiled | 3 to 4 min. | |
Scallops | ~ | Baked | 12 to 15 min. |