How to Make a Perfect Roast Every Time

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When it comes to tender, melt-in-your mouth roasts, the key to guaranteed doneness is all in using a meat thermometer and following these essential tips. First, the thermometer should always be inserted into the thickest part of the meat, away from bone, fat or nerve tissue. For juicy, perfectly done meat, the roast should be taken out of the oven when the thermometer reads five degrees less than the desired temperature. Set your roast aside on a carving board and cover with foil––the meat will continue to cook to the desired internal temperature Roasting meat and poultry is a healthy cooking technique requiring little or no fat. Use the table below to banish your roasting fears and serve the perfect roast every time!

Meat	Internal Temperature
Beef	Rare 110-115°F (55-60°C); Medium 130-140°F (60-65°C); Well-done 140-160°F (65-75°C)
Pork	Slightly pink 160°F (70°C); Well-done 170°F (77°C)
Chicken	Well-done 185°F (85°C); Stuffed 165°F (74°C) minimum
Lamb	Rare 150°F (66°C); Medium 160°F (70°C); Well-done 170°F (75°C)