Barth’s Cooking Instructions  

Beef:

Eye Round, Bottom Round, Sirloin, & Top Round Roast;

Leave at room temperature for one hour before cooking.

Preheat oven for 15 minutes @ 325 degrees.

Allow 20 minutes per pound @ 325 degrees to an internal temperature of 120 degrees, let sit for 10-15 minutes and serve. The result will be rare to medium rare. Larger roasts over 6 lbs. will take less cooking time per pound approximately 15 minutes per pound.

All beef roasts must be cooked to an internal temperature of 120 degrees.

Rib Roast:

Leave at room temperature for one hour before cooking.

Preheat oven for 15 minutes @ 325 degrees.

Allow 20 minutes per pound @ 325 degrees to an internal temperature of 120 degrees, let sit for 10-15 minutes and serve. The result will be rare to medium rare.  Larger roasts over 6 lbs. will take less cooking time per pound approximately 15 minutes per pound. All beef roasts must be cooked to an internal temperature of 120 degrees.

Filets of Beef - Beef Tenderloins;

Preheat oven for 15 minutes @ 450 degrees.

Roast at 450 degrees for 45 minutes total to an internal temperature of 120 degrees.

Let sit for 10 minutes and serve. The result will be rare to medium rare.

All Filets of Beef – Beef Tenderloins must be cooked to an internal temperature of 120 degrees.

Pork:

Bone In or Boneless Pork Roasts:

Leave at room temperature for one hour before cooking.

Preheat oven for 15 minutes @ 350 degrees.

Allow 30 minutes per pound @ 350 degrees to an internal temperature of 160 degrees, let sit for 10-15 minutes and serve.  Larger roasts over 6 lbs. will take less cooking time per pound approximately 20-25 minutes per pound.

All pork roasts must be cooked to an internal temperature of 160 degrees.

Fresh Hams:

Leave at room temperature for one hour before cooking.

Preheat oven for 15 minutes @ 350 degrees.

Allow 30 minutes per pound @ 350 degrees to an internal temperature of 160 degrees, let sit for 10-15 minutes and serve.  Larger roasts over 6 lbs. will take less cooking time per pound approximately 20minutes per pound.

All pork fresh hams must be cooked to an internal temperature of 160 degrees.

Pork Crown Roasts:

Leave at room temperature for one hour before cooking.

Preheat oven for 15 minutes @ 350 degrees.

Cook Crown Roast for 2^1/2- 3 hours @ 350 degrees to an internal temperature of 160 degrees.

Lamb:

Leg of Lamb; Bone In or Boneless

Leave at room temperature for one hour before cooking.

Preheat oven for 15 minutes @ 350 degrees.

Allow 30 minutes per pound @ 350 degrees to an internal temperature of 140 degrees, let sit for 10-15 minutes and serve. The result will be rare to medium rare.  Larger roasts over 6 lbs. will take less cooking time per pound approximately 20-25 minutes per pound. All Lamb roasts must be cooked to an internal temperature of 140 degrees.

Butterflied Legs of Lamb;

Preheat grill on high for 15 minutes.

Sear both sides on high then turn grill to low for approximately 30 minutes. Total cooking time should be no longer than 45 minutes to an internal temperature of 140 degrees.

All Lamb roasts must be cooked to an internal temperature of 140 degrees.

Lamb Crown Roasts:

Leave at room temperature for one hour before cooking.

Preheat oven for 15 minutes @ 350 degrees.

Roast Crown Roast for 1 hour 30 minutes @ 350 degrees to an internal temperature of 140 degrees, let sit for 10-15 minutes and serve. The result will be rare to medium rare. This is an approximate cooking time watch carefully, oven roast to an internal temperature of 140 degrees.

Veal:

Veal Roast;

Leave at room temperature for one hour before cooking.

Preheat oven for 15 minutes @ 350 degrees.

Allow 20 minutes per pound @ 350 degrees to an internal temperature of 120 degrees, let sit for 10-15 minutes and serve. The result will be pink.  Larger roasts over 6 lbs. will take less cooking time per pound approximately 15 minutes per pound.

All Veal roasts must be cooked to an internal temperature of 120 degrees.