Cooking Tips for Selected Roasts:

Chateaubriand Roast: For best result, cook at a high temperature for a short period of time. Temperature should be at 450 degrees for 40 minutes for medium rare. Cook slightly less for rare, and slightly more for medium.

Prime Rib Roast: Our prime rib is a boneless cut that comes in a 4-6 pounds range. Cooking times vary depending on the diameter of the roast, and your desired doneness. First, you should leave the roast sit out at room temperature for a little bit to take the chill out of the meat. Then roast the meat at 350 degrees. For rare; cook approximately 1 ¼ to 1 ½ hours or to an internal temperature of 130 degrees. For medium rare, cook approximately 1 ½ to 2 hours or to an internal temperature of 140 degrees. After cooking, leave the roast sit for 5-15 minutes before carving. This allows the juices to settle back into the meat and stabilizes the internal temperature.

Rack of Lamb: Rack of lamb should be cooked at 325 degrees. For rare; cook approximately 1 hour or to an internal temperature of 130 degrees. For medium rare; cook to an internal temperature of 140 degrees. After cooking, leave the roast sit for 5-15 minutes before carving. This allows the juices to settle back into the meat and stabilizes the internal temperature.

French Cut Pork Roast: First you should leave the roast sit out at room temperature for a little bit to take the chill out of the meat. Then roast the meat at 350 degrees. For pork, cook approximately 15-20 minutes per pound or to an internal temperature of 150 to 155 degrees. After cooking, leave the roast sit for 5-15 minutes before carving. This allows the juices to settle back into the meat and stabilizes the internal temperature.

Chops…

Lamb Chops: Broil approximately 6-8 minutes for rare and 10-12 minutes for medium, turning once.

Pork Chops: Either the boneless or French cut chops can be broiled or baked. For 1” chops, broil 6-8 minutes. For baked 1” chops, cook 20 minutes at 350 degrees.

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