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Holiday Suggestions
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OUR
HOLIDAY SUGGESTIONS
BONE
IN PRIME RIB OF BEEF
14 to 16 ounces per person.
Cook at 350 degrees F for 25 to 30 minutes per pound.
Suggest that we take the bone off and tie the
bones back on for cooking to make slicing easier.
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TENDERLOIN
ROAST OF BEEF
8 ounces per person.
Cook at 350 degrees F for 20 minutes per pound.
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BONELESS
PRIME RIB OF BEEF
8 ounces per person.
Cook at 350 degrees F for 25 minutes per pound.
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BONELESS
ROAST BEEF
HOLIDAY ROAST
TOP ROUND ROAST
EYE ROUND ROAST
8 ounces per person.
Cook at 350 degrees F for 20 -25 minutes per pound.
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CROWN
ROAST OF PORK
Minimum of 14 ribs to make.
10 pound average weight available.
12 TO 14 ounces per person.
Cook at 350 degrees F for 30 for 35 minutes per pound.
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BONELESS
CENTER CUT ROAST PORK
8 ounces per person.
Cook at 350 degrees F for 30 for 35 minutes per pound.
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RACK
OF LAMB
7 ribs per rack.
One rack should feed 2 people.
Cook at 375 degrees F for 30 for 35 minutes per pound.
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LEG
OF LAMB
16 ounces per person bone in.
Cook at 325 degrees F for 25 for 30 minutes per pound.
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TURKEYS
10 to 30 pound weights available.
24 ounces per person.
A 20 pound turkey will take 4 pounds of stuffing.
Unstuffed: Cook at 350 degrees F for 18 minutes
per pound.
Stuffed: Cook at 350 degrees F for 20 for 25 minutes
per pound.
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GOOSE
8 to 15 pound weights available.
24 ounces per person.
Cook at 350 degrees F for 25 to 30 minutes per pound.
Goose should be cooked on a rack to raise
above drippings.
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SPIRAL
CUT HAMS AND BONE IN HAMS
16 ounces per person.
Cook at 325 degrees F for 12 to 15 minutes per pound.
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BONELESS
HAMS
8 ounces per person.
Cook at 325 degrees F for 12 to 15 minutes per pound. |
- - IMPORTANT
FOOD SAFETY REMINDER - -
All cooking temperatures
and times indicated above
are suggestions only. Cooking temperatures and times and may
vary for your oven, broiler stove top or grill.
Please use
an appropriate meat thermometer
for accuracy. |
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