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Roasting
153
Chart with core temperatures
Meat [°C]
Roast veal 75–80
Gammon joint 63
Leg of lamb
pink
medium
well done
64
76
82
Saddle of lamb
pink
medium
well done
53
65
80
Saddle of venison
pink
medium
well done
60
72
81
Roast beef 80
Fillet of beef/
sirloin joint
pink
medium
well done
45
54
75
Roast ham/pork 85
Pork fillet
pink
medium
well done
60
66
75
Game/leg cut 85
Core temperature
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