1. Which of the following cuts would you most likely roast at a high temperature?

A. 30-pound (14-kilogram )steamship round of beef

B. 2-pound (900 gram )beef tenderloin section, roasted rare

C. 6 pound (2.7 kilogram)pork loin, well done

D. 7- pound (3.2 kilogram) leg of lamb,medium done
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