Does It Take Longer to Cook With the Bone in or Out?

by Kelly McCoy

Many argue that bone-in cuts of meat or poultry are more flavorful than their boneless counterparts are, but if you're in a hurry to get dinner on the table, you may opt for boneless cuts. In some cases, boneless portions cook faster -- but not in all cases. Depending on the type of meat or poultry you're using, bone-in may be the way to go.

Boneless Vs. Bone-In Cooking Time

Chicken pieces certainly do cook faster if they're boneless. For example, a boneless breast half can take as little as 20 minutes to cook in the oven, versus a minimum of 30 minutes for a bone-in breast half. However, many cuts of meat like beef rib roast and pork roast cook in the same amount of time whether bone-in or boneless. Lamb is one exception; a boneless lamb roast will take longer to cook than a bone-in roast. In any case, use a meat thermometer to gauge the internal temperature of meat or poultry to ensure it reaches a safe temperature before consuming.

About the Author

Kelly McCoy has been writing for lifestyle blogs and online publications since 2010, specializing in recipes and techniques for the home cook. She holds a B.A. from Boston University and J.D. from the University of Hastings College of the Law in San Francisco.

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