Choose Your Meat Calculator
Dedicated calculators with cooking charts, cut variations and per-weight pages:
🥩 Roast Beef
by weight, °F
🐑 Leg of Lamb
by weight, °F
🐖 Roast Pork
by weight, °F
🐔 Roast Chicken
by weight, °F
Popular Cuts & Guides
Beef Brisket
Low & slow calculator
Gammon Cooking Times
Simmer or roast
Pork Loin
Crackling method
Boneless Leg of Lamb
Rolled leg times
Roast Chicken at 325°F
Times & temperatures
Roast Chicken at 350°F
Times & temperatures
More Cuts & Guides
Pulled Pork
Low & slow shoulder
Pork Shoulder
Roast or slow-cook
Pork Belly
Crackling method
Pork Tenderloin
Fast, lean cut
Pork Joint
General joint times
Leg of Pork
Bone-in leg times
Roast Leg of Lamb
Bone-in leg times
Half Leg of Lamb
Smaller joint times
Shoulder of Lamb
Slow-roast times
Slow-Roast Leg of Lamb
Low & slow method
Butterflied Leg of Lamb
BBQ & hot oven
Rack of Lamb
Fast, hot roast
Silverside Beef
Slow-roast joint
Topside Beef
Classic roasting joint
Fore Rib of Beef
Bone-in rib roast
Whole Chicken
Classic roast times
Chicken Crown
Boneless crown times
Spatchcock Chicken
Fast, even roast
Stuffed Chicken
Adjusted timing
🇬🇧 UK Calculators
kg & °C, all cuts
Meat Cooking Times at a Glance (per pound, convection)
| Meat | Time per pound | Oven | Internal temp |
|---|---|---|---|
| Beef (medium) | 23 min/lb + 25 min base | 350°F | 140°F |
| Lamb (medium) | 23 min/lb + 25 min base | 350°F | 140°F |
| Pork | 27 min/lb + 30 min base | 350°F | 160°F |
| Chicken | 18 min/lb + 20 min base | 375°F | 165°F |
| Gammon | 18 min/lb + 20 min base | 350°F | 154°F |
🌡️ Stop guessing — check the real temperature
A fast digital meat thermometer is the only way to know your roast is safely and perfectly cooked. Pull it at the exact internal temperature, every time.
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A heavy roasting pan, a leave-in probe and a sharp carving knife make a real difference to your roast.
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Frequently Asked Questions
Multiply the minutes per pound for your meat and doneness by the weight, then add the base offset. For example, medium roast beef is about 23 minutes per pound plus 25 minutes, so a 4 lb joint takes roughly 1 hr 56 min at 350°F. Always confirm with a meat thermometer.
Beef and lamb: 125°F rare, 140°F medium, 158°F well done. Pork: 160°F. Chicken: 165°F. Ham/gammon: 154°F. Measure the thickest part with a meat thermometer.
Yes. A convection (fan) oven runs about 25–35°F hotter than a conventional oven, so set it lower for the same cooking time. This calculator lets you choose fan or conventional.
Rest small cuts 8–10 minutes and large roasts 15–30 minutes, loosely tented with foil. Resting lets the juices redistribute so the meat stays moist when carved.