Table of temperatures and times for roasting beef, lamb and veal

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Raw beef, lamb and veal should always be cooked to the minimum safe temperature. When grilling meat and poultry, use an oven temperature not lower than 163°C. Use a food thermometer to ensure that beef, lamb, and veal have reached internal temperatures to ensure trace nutrients and flavor. Explore the charts below for roasting temperatures and times for beef, lamb, and veal.

1. For beef

2. For veal

3. For lamb

4. How to roast beef, lamb and veal deliciously

Grilling is one of the simplest ways to prepare a large piece of meat. This method is most commonly used with beef, veal and lamb, allowing each person to prepare a large meal with minimal effort.
4.1 Why grill meat? How many degrees should roast beef? Grilling meat at a low temperature (from 135 0 C to 165 0 C) brings delicious, juicy flavor and gives the meat a certain tenderness. This also minimizes shrinkage and helps the meat cook evenly. Basically, the larger the piece of meat, the lower the roasting temperature. The only problem is that this lower temperature doesn't create the brown crust, which gives the meat its flavor. Therefore, it is best to start the grill at high heat to brown and nice, then lower the temperature during the cooking time.
4.2 What to watch out for with roasts The steps below apply to any large portion of meat that is normally grilled, both boneless and with bones, including:
Beef ribs (e.g. Ribs) Beef tenderloin or sirloin Lamb shoulder Lamb leg Beef tenderloin Beef shoulder

Grilling meat is a very easy method to do, although it takes a lot of time. Most roasts will take at least two hours, or it can even take up to four hours or a little longer, depending on the size and whether it's bone-in or not.
Seasoning meat in advance: in order for the flavor to have enough time to permeate the meat, marinate the meat with spices from the night before the barbecue party is planned. Seasonings can include kosher salt and freshly ground black pepper, as well as various spices, fresh or dried herbs, garlic, and more. Refrigerate the meat and remove it about half an hour before you plan to grill it. Preheat the oven to high, usually around 230 0 C, but for slow roast veal, it is recommended to start at 280 0 C. Place the seasoned roast on a rack, fat side down in the roasting pan. The sides of the pan should be relatively low for hot air to circulate around during the baking process. Using a rack (instead of placing the barbecue directly on the bottom of the pan) also helps promote even airflow. Be careful not to cover the pan. If you are using a meat thermometer (classic or digital), insert the probe into the center of the oven, being careful not to touch the side of the oven. Place the meat in the oven and bake for 20 to 30 minutes over high heat. Lower the temperature to 135 0 C to 165 0 C and bake until done. Remove the roast from the oven, wrap in foil, and let cool for 15 to 20 minutes before slicing. This will make the barbecue more flavorful because the cooking process tends to remove all of the meat's natural juices into the center of the oven. Letting it cool before slicing gives the protein molecules a chance to reabsorb some of that moisture, so the gravy won't spill over the cutting board. While waiting for the meat to cool, housewives can proceed to prepare the sauce. There are several delicious sauces for beef, veal and lamb to consider. Alternatively, make a simple velouté sauce by stirring the drip pan and a little extra water into the butter and flour mixture.
4.3 Some good barbecue tips For grilling a large piece of meat, a thermometer designed specifically for grilling will be better than those with instant readings. The instant reading type requires selecting a small hole in the meat each time. This can affect the quality of the meat. An electronic barbecue thermometer can be programmed to beep when the meat reaches the ideal temperature.

Every time you bake, you need to open the door of the oven, which lowers the temperature of the oven. Therefore, each time it is necessary to open the door of the oven, it should be done quickly to avoid affecting the quality of the meat.
Beef, lamb and veal are three of the meats most commonly prepared by grilling, because they bring great flavor to the person who enjoys it. The minimum temperature for grilling the above meats is 165 0 C. This is also the temperature that both ensures the juiciness of the meat and ensures the aesthetics and eye-catching. Keep in mind that the average roast temperature can rise by about 10 degrees after the meat is removed from the oven. Therefore, it is advisable to remove the meat from the oven when the thermometer shows a value about 10 degrees lower than the desired temperature.
Once you understand how to roast beef in the oven to how many degrees, you can begin to prepare and proceed to make it for family and friends to enjoy.

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Reference source: recipeland.com - foodsafety.gov