1. Preheat oven to 500 ˚F.
2. Rub down roast with olive or vegetable oil and season with salt, black pepper and granulated garlic. If time allows, season one day before cooking.
3. Dry roast uncovered on rack.
   • For a roast up to 6 lbs. cook at 500 ˚F for 20 minutes.
   • For a large roast 6 lbs. (or more) cook at 500 ˚F for ½ hour.
4. Reduce cooking temperature to 350 ˚F and roast for 15-18 minutes per pound OR until the internal temperature reads as follows:
   • 135 ˚F for medium rare
   • 145 ˚F for medium
5. Let the roast rest for 15-20 minutes. Tent with foil while resting.  Roast will continue to cook 5-10 ˚F more while resting.

1. Preheat oven to 325 ˚F.
2. Cut slits in the roast and insert cloves of garlic, sprinkle with salt and pepper, seasoned salt.
3. Roast uncovered. For a bone-in ham it’s 25-30 minutes per lb.  For a boneless ham it’s 35-40 minutes per lb.  The internal temperature should be between 160 – 170 ˚F. Do not exceed 170˚F it will lead to overcooking.

*For bone-in ham make sure that the thermometer doesn’t touch the bone. This will lead to an inaccurate temperature.

1. Preheat oven to 325 ˚F.
2. Put loin roast fat side up on bone in roasting pan or on rack in roasting pan.
3. Sprinkle with seasoned salt or your favorite spices.
4. In order to determine cooking time, it is 30-35 minutes per lb.
5. Cover the roast with foil for the first half of your cooking time.
6. Meat temperature should be between 160 – 170 ˚F when done. Do not exceed 170˚F. This will lead to over cooking and will dry the roast out.

*For boneless pork loin, prepare the same as above but for cooking time it should be 35-40 minutes per lb.  Roast on a rack if you have one.

* For crown roast prepare the same as above.  If the crown roast is stuffed add an additional 25-30 minutes to the cooking time. Cover rib bones with foil until 30 minutes before finished.

1. Roast the fat side up at 350˚F for 20 minutes per pound. When taking the temperature of a bone-in roast, do not let the thermometer touch the bone.
   • Internal temperature of 135˚F for medium rare
   • Internal temperature of 145˚F for medium
   • Internal temperature of 155˚F for well done
2. Tent with foil and let the roast rest for 15 minutes before carving. Residual heat will allow lamb to cook 5-10 ˚F more.

1. Preheat oven to 375˚F.
2. Rub down with vegetable or canola oil.
3. Rub in your favorite spices:
   • Salt and black pepper, Granulated Garlic
   • OR Crushed Black Pepper, Chopped Fresh Garlic
4. Sear both sides for 5 minutes or until roast is golden brown or caramelized.
5. Finish in oven at 350˚F-375˚F uncovered until meat reaches appropriate temperature.
   • 135˚F medium rare.
   • 140˚F medium.
   • 145˚F and over for well done.
6. Let rest tented with foil for 10-20 minutes.
7. Carve to desired thickness.

Great sides: Mashed potatoes, Pasta, Steamed Vegetables, Baked Potatoes, Baked Acorn Squash

1. Pre-heat oven to 375˚F.
2. Rub down with Buck’s Seasoning, pepper and onion powder.
3. In a deep roasting pan place fat side up then add apple juice or apple cider.
4. Cover with foil and roast in oven for 3 ½ to 4 hours. Remove the foil ½-1 hour before roast is done. With the bone-in roast, you should be able to pull the shoulder bone out cleanly and easily.
5. Carve or shred for a great pork roast dinner.
6. For something that requires less pan and less mess, roast potatoes and carrots with your pork roast.