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Lamb & Pork
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| Cut | Weight | Thermometer
Reading (F) |
Cooking
Time
Minutes Per Pound |
| PORK ROAST - Oven Temperature at 325 degrees | |||
| Loin (Center) | 3 - 5 | 165 | 30 to 35 |
| Loin (Top) | 2 - 4 | 165 | 30 to 35 |
| Loin (Sirloin end) | 3 - 4 | 165 | 40 to -45 |
| Crown | 6 - 10 | 165 | 25 to 30 |
| Arm (bone in) | 5 - 8 | 165 | 30 to 35 |
| Arm (boneless) | 1/2 - 1 | 165 | 45 to 60 |
| Tenderloin | 4 - 6 | 150 - 170 | 25 to 30 |
| LAMB - Oven Temperature at 325 degrees | |||
| Leg (Bone in) | 5 - 7 | 140 (rare) | 20 to 25 |
| 160 (medium) | 25 to 30 | ||
| 170 (well) | 30 to 35 | ||
| 7 - 9 | 140 (rare) | 15 to 20 | |
| 160 (medium) | 20 to 25 | ||
| 170 (well) | 25 to 30 | ||
| Leg (Boneless) | 4 - 7 | 140 (rare) | 25 to 30 |
| 160 (medium) | 30 to 35 | ||
| 170 (well) | 35 to 40 | ||
| Shoulder (Boneless) | 3-1/2 - 5 | 140 (rare) | 30 to 35 |
| 160 (medium) | 35 to 40 | ||
| 170 (well) | 40 to 45 | ||
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