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| Approximate | Approximate
Kind and cut of meat | ready-to-cook |total cooking
| weight or thickness | time
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BEEF | |
| | _Hours_
Pot roast, such as chuck or round | 3 to 5 pounds | 3 to 4
Steak, such as chuck or round | 1 to 1½ inches | 2 to 2½
Short ribs | 2 to 2½ pounds | 2 to 2½
| |
VEAL | |
| |
Chops | ½ to ¾ inch | ¾
Shoulder, rolled | 3 to 5 pounds | 2 to 2½
| |
LAMB | |
| |
Chops | ½ to ¾ inch | ½ to ¾
Shanks | 1 pound each | 1½ to 2
Shoulder, rolled | 3 to 5 pounds | 2 to 2½
| |
PORK | |
| |
Chops | ½ to 1 inch | ¾ to 1
Spareribs | 2 to 3 pounds | 1½ to 2½
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