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Preheat the oven to 350 degrees and leave it at that temperature throughout the cooking process. Cook the meat for 18 to 20 minutes per pound for medium-rare. If you use a meat thermometer, the meat will be rare at an internal temperature of 140 degrees and well done at 170. You can also stick a skewer into the meat and examine the internal juices: red juice means the meat is rare, pink juice means it is medium-rare, and if the juices are clear, it is well done. As an alternative you can use a constant low heat for a longer period of time, but the oven must be at least 275 degrees to kill any bacteria. The oven will remain at a constant temperature throughout the roasting. Regular basting will prevent the meat from drying out.
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