Temperature guide for roasting meat

All ovens vary so use this as a rough guide

This is a guide to the core temperatures meat needs to reach for different degrees of cooking, from rare to well done – remember that it will rise by 6 to 8 degrees when left to rest in a warm place. Use it as a guide, and you’ll always get the meat the way you and your family likes it.

Beef or Lamb

Cooking Level	Temperature out of the oven	Temperature after resting in a warm place
Rare	48-52°C	55-60°C
Medium Rare	55-59°C	55-60°C
Medium	60-66°C	55-60°C
Well done	67-71°C	55-60°C

 

Veal or Pork

Cooking Level	Temperature out of the oven	Temperature after resting in a warm place
Medium	60°C	70°C
Well done	70°C	80°C

 

Chicken

Cooking Level	Temperature out of the oven	Temperature after resting in a warm place
Well done	65°C	75°C