Roasting Temperatures for Poultry, Beef, Veal, Lamb and Pork
To determine roasting temperature insert meat thermometer directly into the meat. The following are recommended roasting temperatures for various meats.
Roasting Temperatures for Poultry
Chicken Breast Area: 77°C [170°F]
Chicken Thigh Area: 85°C [185°F]
Duck Thigh Area: 82°C [180°F]
Roasting Temperatures for Beef
Insert thermometer so the tip reaches the middle, and do not touch any bones. Obstruction with the bones may give false temperature reading.
Rare: 55°C [130°F]
Medium: 71°C [160°F]
Well Done: 82°C [180°F]
Roasting Temperatures for Veal
Insert thermometer so the tip reaches the middle, and do not touch any bones. Obstruction with the bones may give false temperature reading.
Well Done: 71°C [160°F]
Roasting Temperatures for Lamb
Insert thermometer so the tip reaches the middle, and do not touch any bones. Obstruction with the bones may give false temperature reading.
Pink: 60°C [140°F]
Medium-Rare: 63°C [145°F]
Well Done: 74°C [165°F]
Roasting Temperatures for Pork
Insert thermometer so the tip reaches the middle, and do not touch any bones. Obstruction with the bones may give false temperature reading.
Well Done: 71°C [160°F]
