Show THE KNOW INOW HOW OF ROASTING 1 season with salt and popper pepper 2 place meat fat side up on rack in open i roasting pan 3 insert meat thermometer 4 1 I do not add water do not cover do not baste 5 roast in slow oven to degrees P 6 roast to desired degree of loneness doneness don done eness riess meat cuts for roasting DEEF BEEF standing ribs rolled ribs rib rump high quality loaf VEAL leg loin rack shoulder bone in cushion style shoulder I 1 done an and d rolled shoulder loaf a PORK center cut loin blade loin leoin sirloin bone in or Do boneless neless sirloin boston dutt butt fresh or smoked picnic fresh or smoked ham smoked shoulder butt spare ribs pork loaf ham loaf LAMB leg shoulder boned and cushion style shoulder boned and rolled shoulder loaf special points on roasting all large tender cuts of meat should be roasted at constant low lov oven temperature beef veal smoked pork and lamb at degrees F fresh pork degrees P F beef may be roasted to the rare medium or well done stage lamb is cooked medium or well done and pork and veal always well done boned and rolled roasts require labout about 10 minutes per pound more |