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Roasting
151
Chart with core temperatures
Meat [°C]
Veal
rare
medium
well-done
53–55
60–65
70–75
Gammon 75–80
Leg of lamb
rare
medium
well-done
53–55
60–65
70–75
Saddle of lamb
rare
medium
well-done
53–55
60–65
70–75
Saddle of venison
rare
medium rare
well-done
54
57
81
Topside of beef 65–75
Fillet of beef/
Sirloin joint
rare
medium
well-done
53–55
60–65
70–75
Roast ham/pork 70–85
Pork fillet
rare
medium
well-done
60
66
75
Game/leg cut 75
Core temperature
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