Cooking Tips for Selected Roasts
Chateaubriand Roast
For best result, cook at a high temperature for a short period of time. Temperature should be at 450 degrees for 40 minutes for medium rare. Cook slightly less for rare, and slightly more for medium.
Prime Rib Roast
Our prime rib is a boneless cut that comes in a 4-6 pounds range. Cooking times vary depending on the diameter of the roast, and your desired doneness. First, you should leave the roast sit out at room temperature for a little bit to take the chill out of the meat. Then roast the meat at 350 degrees. For rare; cook approximately 1 ¼ to 1 ½ hours or to an internal temperature of 130 degrees. For medium rare, cook approximately 1 ½ to 2 hours or to an internal temperature of 140 degrees. After cooking, leave the roast sit for 5-15 minutes before carving. This allows the juices to settle back into the meat and stabilizes the internal temperature.
Rack of Lamb
Rack of lamb should be cooked at 325 degrees. For rare; cook approximately 1 hour or to an internal temperature of 130 degrees. For medium rare; cook to an internal temperature of 140 degrees. After cooking, leave the roast sit for 5-15 minutes before carving. This allows the juices to settle back into the meat and stabilizes the internal temperature.
French Cut Pork Roast
First you should leave the roast sit out at room temperature for a little bit to take the chill out of the meat. Then roast the meat at 350 degrees. For pork, cook approximately 15-20 minutes per pound or to an internal temperature of 150 to 155 degrees. After cooking, leave the roast sit for 5-15 minutes before carving. This allows the juices to settle back into the meat and stabilizes the internal temperature.
Chops
Lamb Chops
Broil approximately 6-8 minutes for rare and 10-12 minutes for medium, turning once.
Pork Chops
Either the boneless or French cut chops can be broiled or baked. For 1" chops, broil 6-8 minutes. For baked 1" chops, cook 20 minutes at 350 degrees.
Smoked Hams
All our smoked hams are fully cooked and can be eaten cold or served warm. To serve warm, first bring the ham to room temperature to take the chill out. Our hams are skinless and shankless so less warming time is needed. To heat, put the ham on a rack in a pan with approximately 2" of water. Cover the ham with aluminum foil, then heat 10 minutes a pound at 325 degrees.
