Meat Cooking Time Chart

	Size	Cooking Method	Time
Crown Roast	~	Roast 350 F°	20 to 30 min./lb
Cubes	1 inch	Stewing	45 to 60 min.
Half Leg	~	Roast 350 F°	35 to 40 min./lb
Whole Leg	~	Roast 350 F°	22 to 26 min./lb
Ribs	2 to 4 lbs.	Roast 350 F°	1 1/2 to 2 hours
	2 to 4 lbs.	Broiling	1 1/2 to 2 hours
	2 to 4 lbs.	Braising	1 1/2 to 2 hours
	2 to 4 lbs.	Stewing	2 to 2 1/2 hours
Rolled Pork Roast	~	Rotisserie med. to high indirect heat	1 hour
Pork Tenderloin	1/2 to 1 1/2 lbs.	Roast 425-450 F°	20 to 30 min. total
	1/2 to 1 1/2 lbs.	Broiling	15 to 25 min.
Lamb (Chops, Steaks, Shoulder, Loin, Ribs, Leg	1 inch thick	Grill high direct heat	5 min./side
Kabobs	1 inch cubes	Grill high direct heat	4 min./side
Lobster	1 tail	Baked	15 min. per tail
	1 tail	Broiled	9 to 10 min. per tail
	1 pound whole	Boiled	12 to 15 min.
	1 1/2 lbs. whole	broiled	3 to 4 min.
	1 1/2 lbs. whole	steamed	15 to 20 min.
Shrimp	Jumbo	Boiled	7 to 8 min.
	Large	Boiled	5 to 7 min.
	Medium	Boiled	3 to 4 min.
Scallops	~	Baked	12 to 15 min.