Roasting meats


Starting oven temperature: 500° to 450°

 WeightApprox. timeDoneness (cut to test)
Chicken3 to 4 lb45 min. to 1 1/4 hr.Breast white at bone in thickest part
Turkey12 to 14 lb.about 2 hr.160° at breastbone in thickest part
Leg of lamb5 1/2 to 6 1/2 lb.1 1/4 to 1 1/2 hr.135° at bone in thickest part (medium-rare)
Beef rib roastabout 10 lb.2 1/2 to 2 3/4 hr.135° in center (medium-rare)

1. Rinse meat, pat dry, sprinkle with salt and pepper, and set poultry (breast up) or roasts (fat side up) on a rack in a close-fitting shallow pan.

2. Push meat in pan to center or back of oven. Cook with door open until temperature drops to 350°, then close door. Check in 5 minutes; if over 400°, open door and let cool to 350° again. Close door. Check every 30 minutes during last hour. For more meat, use 2 cuts the same size.

Project: Sunset’s classic adobe oven

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