cooking times for rotisserie cooking
December 24, 2006 6:01pm CST
I have a de-boned leg of lamb. I want to use my rotisserie. How long can I expect the cooking to take approximately
25 Dec 06
Rather than relying on a cooking time chart for proper doneness, always use a meat thermometer. A time chart does not allow for the many variables that often influence doneness. A chart should be used as a guide only and cannot substitute for accuracy of a good meat thermometer. To accurately check temperature, the thermometer must be pushed through the thickest part of the meat and away from any bones (bones conduct heat). The minimum temperature recommended for cooking most beef cuts is 140ºF. (During the resting period, the temperature of the meat will rise an additional 5ºF or so, reaching the minimum recommended safe temperature of 145ºF). Any boneless beef roast that contains stuffing and is then rolled and tied should be cooked to a minimum temperature of 160ºF. (During the resting period, the temperature of the meat will rise an additional 5ºF or so). It is also easy to visually determine when the beef is thoroughly cooked. The exterior of the beef will appear crispy with a dark brown color and the meat will begin to split apart. The visual signs of proper doneness should be used only as a guide (especially when cooking a roast with stuffing). Using a meat thermometer is the only sure method to verify the correct doneness of the meat.