⚡

Meat Roasting Calculator

Enter meat type, weight, and doneness — get oven temperature, total roasting time, and resting time. Works for beef, pork, chicken, turkey, and lamb.

Units:
lbs

Results

Select meat type and enter weight to see results

About This Tool

Getting roasting time right is the difference between a perfect Sunday roast and a dried-out disappointment. Too little time and the center is raw. Too long and the meat is tough and dry. This calculator takes the guesswork out by computing roasting time based on the type of meat, its weight, and your desired doneness level. Select your cut — beef roast, whole chicken, turkey, pork loin, or leg of lamb — enter the weight, pick your doneness (rare to well done for beef and lamb, or standard for poultry and pork), and get the oven temperature, total cooking time, and recommended resting time. The calculator uses USDA-recommended safe temperatures and professional cooking guidelines. All times assume an oven preheated to the correct temperature and meat starting at refrigerator temperature (not frozen). For the most accurate results, always use a meat thermometer — this calculator gives you a reliable starting estimate, but every oven and every roast is slightly different.

How to Use

1. Select the type of meat (beef, pork, chicken, turkey, lamb) 2. Choose the specific cut from the dropdown 3. Toggle between lbs and kg, then enter the weight 4. Select your desired doneness (where applicable) 5. Read the results: oven temperature, total time, and resting time 6. Use the internal temperature as your final guide — always check with a thermometer

Formula

Total time = Base minutes per lb (or kg) × Weight Oven temperature varies by meat type and cut Internal temperature determines doneness Resting time ≈ 15–30 minutes for large roasts, 5–10 for poultry

Frequently Asked Questions

How long do I roast beef per pound?
For a beef roast at 325°F (165°C): rare takes about 15–17 minutes per pound, medium about 20–22 minutes per pound, and well done about 27–30 minutes per pound. A 5-pound roast at medium doneness takes approximately 1 hour 40 minutes to 1 hour 50 minutes. Always verify with a meat thermometer — 145°F (63°C) for medium.
What temperature should I roast chicken?
Roast a whole chicken at 425°F (220°C) for crispy skin. A general rule is about 20 minutes per pound plus 15 minutes. A 4-pound chicken takes roughly 1 hour 35 minutes. The internal temperature at the thickest part of the thigh must reach 165°F (74°C) for food safety.
How long does it take to roast a turkey?
At 325°F (165°C), an unstuffed turkey takes about 13–15 minutes per pound. A 15-pound turkey takes approximately 3.5 to 4 hours. A stuffed turkey takes longer — about 15–17 minutes per pound. Always check that the thigh reaches 165°F (74°C) and the stuffing reaches 165°F (74°C).
What is the safe internal temperature for pork?
The USDA recommends cooking pork to an internal temperature of 145°F (63°C) with a 3-minute rest. This applies to pork loin, chops, and tenderloin. Ground pork should reach 160°F (71°C). At 145°F, pork will be slightly pink in the center — this is safe and keeps the meat juicy.
Should I let meat rest after roasting?
Yes, always. Resting allows juices to redistribute throughout the meat. Without resting, cutting immediately releases juices onto the cutting board instead of staying in the meat. Rest large roasts (beef, pork, lamb) for 15–30 minutes loosely tented with foil. Rest chicken and turkey for 10–15 minutes. The internal temperature will rise 5–10°F during resting (carryover cooking).
How do I roast lamb to medium rare?
Roast a leg of lamb at 325°F (165°C) for about 20 minutes per pound to reach an internal temperature of 135°F (57°C) for medium rare. A 6-pound leg takes about 2 hours. Let it rest for 20 minutes — the temperature will rise to about 140–145°F. For rack of lamb, use a higher temperature of 400°F (200°C) for about 12–14 minutes per pound.
Does bone-in meat take longer to cook?
Bone-in roasts actually cook slightly faster than boneless because bone conducts heat into the center of the meat. However, the difference is small (about 5–10% faster). The bigger factor is the shape — a thick, round roast takes longer than a flat, thin one of the same weight. This calculator accounts for typical cut shapes in its time estimates.

Related Tools

Pasta Portion Calculator

How much pasta per person? Select pasta type, number of servings, dry or fresh — get exact grams, water, and salt amounts

Cooking Temperature Converter

Convert between Fahrenheit, Celsius, Gas Mark, and Fan Oven temperatures instantly. Includes recipe-rounded values, cooking presets, and a full Gas Mark reference table.

Cups to Grams Converter

Convert cups to grams for 40+ baking ingredients. Select flour, sugar, butter, rice, oats, or any ingredient — get accurate gram weights instantly.

Recipe Scaler

Scale any recipe up or down. Enter ingredients for 4 servings, change to 7 — every amount recalculates instantly with kitchen-friendly fractions.