Since this had been above the danger zone, you wouldn't go by the "40˚ to 140˚ in 4 hours" rule.
I would think you might have to go by the "leftovers" rule from the USDA:
Pathogenic bacteria do not generally affect the taste, smell, or appearance of a food. In other words, one cannot tell that a food has been mishandled or is dangerous to eat. For example, food that has been left too long on the counter may be dangerous to eat, but could smell and look fine. If a food has been left in the "Danger Zone" – between 40 and 140 °F – for more than 2 hours, discard it, even though it may look and smell good. Never taste a food to see if it is spoiled.
I'm not sure about this, because in your case it was a whole meat that wasn't disturbed. That might have something to do with it too.
But Then Here's more:
Throughout the Kitchen Companion, there are references to keeping food out of the "Danger Zone." Understanding the "Danger Zone" is critical — because bacteria can multiply rapidly in any perishable food that is left in the "Danger Zone" (between 40 and 140 °F) for more than 2 hours. (See Remember the 2-Hour Rule. ) The "Danger Zone" is a potential risk for cold food that goes above 40 °F and hot food that falls below 140 °F. However, it's easy to avoid the "Danger Zone": just keep hot food hot and cold food cold!