Semi-Boneless & Boneless Rib Roast
Serving Size:
Semi-Boneless: 1 rib per 2 people
Boneless: 3/4 lb per person
Cooking Instructions:
Ask for it rubbed with our own special blend, or
season with salt, pepper, & garlic to taste. Preheat
oven to 325 degrees. Place roast in a roasting pan
uncovered and roast until desired internal temp is
reached. Remove the roast from oven and allow
it 15-20 minutes covered before slicing. The inter-
nal temp may raise 5-10 degrees during this time.
Allow for this increase in temp when determining
your finished cook temperature.
Internal Temperatures & Cooking Times:
Semi-Boneless Roast
2 rib to 3 rib roast: 1-2 hours
4 rib to 5 rib roast: 2-2.5 hours
7 rib roast: 3-3.5 hours
Medium-rare to medium: internal temp of 125-135
degrees.
Medium to medium-well: internal temp of 140-155
degrees. For best results use a meat thermometer.
Boneless Roast
3lb to 5lb roast: 1-1.5 hours
5lb to 7lb roast: 1-2 hours
7lb to 12lb roast: 2-2.5 hours
Medium-rare to medium: internal temp of 125-135
degrees.
Medium to medium-well: internal temp of 140-155
degrees. For best results use a meat thermometer.
Beef Tenderloin Roast
Serving Size:
Whole roast of 5-6 lb will feed 6-8 people
Cooking Instructions:
Ask for it rubbed with our own special blend, or
season with salt, pepper & garlic to taste. Preheat
oven to 400 degrees. Place roast in a roasting pan
uncovered and roast for approximately 50 min-
utes, or until meat thermometer reads 135 degrees
internal temp for medium. Remove the roast from
oven and allow it 15-20 minutes covered before
slicing. The internal temp may raise 5-10 degrees
during this time. Allow for this increase in temp
when determining your finished cooked tempera-
ture. If you wish a more thoroughly cooked roast,
cook a bit longer.
Boneless Veal LegRoast
Serving Size:
1 lb per person
Cooking Instructions:
Ask for this roast stued with Italian cold cuts for
a traditional holiday favorite. Sprinkle veal roast
with salt, pepper, & garlic to taste. For a plain
roast season generously to enhance the flavor of
the meat. Place veal roast on a rack in a shallow
baking pan uncovered. Preheat oven to 350 de-
grees. Cook a 3lb – 4lb roast for approx. 1 hour 15
minutes. Cook a 5lb – 6lb roast for 1 – 2 hours. The
veal roast is done when the internal temperature
reaches 140 degrees in the center. Cover the roast
with foil and let sit 15-20 minutes before carving.
FRESH
FOOD MARKET
Cooking Instructions
Roasted Turkey
Serving Size:
Fresh is always best | 1lb per person
Cooking Instructions:
If it is frozen, thaw in unopened wrapper on a
tray in the refrigerator. Allow one day of thaw-
ing for every 4lbs of turkey. You can also thaw
the turkey in its wrapper in cold water, changing
the water every 30 minutes, allow 30 minutes
per 1 lb. of turkey. Wash turkey in cold water and
remove the neck and gizzards. If desired you can
stu the turkey then place it in a roasting pan
uncovered. Preheat oven to 325 degrees.
Internal Temperatures & Cooking Times:
Unstued Turkey
10 lb – 18 lb turkey: 3 - 3 hours
18 lb – 22 lb turkey: 3 - 4 hours
22 lb – 30 lb turkey: 4 - 5 hours
The turkey is done when the thermometer reads
165 degrees in the breast and 180 degrees in the
thigh.
Stued Turkey
10 lb – 18 lb turkey: 3-4 hours
18 lb – 22 lb turkey: 4-5 hours
22 lb – 24 lb turkey: 5-5 hours
24 lb – 30 lb turkey: 5-6 hours
The turkey is done when the thermometer reads
165 degrees in the breast and 180 degrees in the
thigh.
Roast Leg of Lamb
Serving Size:
1 lb per person
Cooking Instructions:
Cut small slits in leg and stu with fresh garlic, then
rub with olive oil, season with salt, pepper, allspice
and fresh mint. Place leg uncovered in roasting pan.
Preheat oven to 350 degrees. Roast leg for approx.
2 hours or until the internal temp of the leg is 135
degrees for medium. Remove from oven and let sit
15 – 20 minutes before carving. Mint Jelly is a favor-
ite condiment served with roast leg of lamb.
Crown Roast of Pork
Serving Size:
2 ribs per person | Available in ribs of 12, 14, 16, 18,
20, 22, 24
Cooking Instructions:
Sprinkle pork roast with salt & pepper to taste. If
desired, cover exposed ribs to prevent over-brown-
ing during cooking. Also if stued, cover stung to
keep moist. Place roast in a roasting pan uncovered.
Cook a 10-12 rib roast for approx. 2 hours, and a
14-16 rib roast for approx. 3 hours, or until internal
temperature has reached 155 degrees. Dress ribs
with paper booties and place on platter and let
stand for 15 minutes before carving. To carve slice
between ribs.
FRESH
FOOD MARKET
Cooking Instructions
Herb Roasted Boneless Turkey Breast
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
Cooking Instructions:
Preheat oven to 350 degrees. Mix herbs in a small
bowl. Rub herb mixture over turkey breast. Place
breast in uncovered roasting pan and roast until a
meat thermometer placed in the thickest part of the
breast registers 165 degrees.
Approximate cooking times (ovens vary)
3-5 lbs. boneless 1 1/2 hrs - 2hrs
5-8 lbs. boneless 2 hrs - 2 1/2 hrs
8-12 lbs. boneless 2 3/4 hrs - 3 1/2 hrs
(cover the 1st hour with large breasts)
When the breast is done, cover and let sit 15 minutes
before slicing. Remember breast meat is all white
meat and overcooking will result in a dry tasteless
breast!
