Meat Roasting Time Calculator
Roasting time, safe internal temperature and resting time for beef, lamb, pork, chicken and turkey by weight.
Roasting time and temperature
Doneness
Oven type
- Total roasting time
- Approximate. Start checking with a thermometer at the early end.
- Oven temperature
- °C / °F
- Minutes per kg
- min
- Resting time
- min
- Cover loosely with foil. The temperature rises a few degrees while resting.
- Target internal temperature
- °C / °F
- Food-safety minimum
- °C / °F
This target is below the food-safety minimum. It is only for whole, solid cuts that are seared on the outside. Not advised for children, older people, pregnancy or weakened immunity.
Roasting timer
The timer counts down to the early end of the time range. Then check the temperature with a thermometer.
Food-safety minimum internal temperatures
| Food | °C | °F |
|---|---|---|
| Poultry: chicken, turkey, duck, also ground | 74 | 165 |
| Ground beef, pork and lamb | 71 | 160 |
| Whole beef, lamb, pork and veal (steaks, chops, roasts), then rest 3 minutes | 63 | 145 |
| Fish and shellfish | 63 | 145 |
| Leftovers and casseroles | 74 | 165 |
Based on USDA/FSIS guidance. Measure with a probe thermometer in the thickest part.
Beef and lamb doneness
These are chef's preference. Only medium and above meet the food-safety minimum of 63 °C.
| Doneness | °C | °F | Food safety |
|---|---|---|---|
| Rare | 52 | 125 | Below the safety minimum |
| Medium-rare | 57 | 135 | Below the safety minimum |
| Medium | 63 | 145 | Meets the safety minimum |
| Medium-well | 66 | 150 | Meets the safety minimum |
| Well done | 71 | 160 | Meets the safety minimum |
Roasting chart
| Meat or cut | Oven °C | Minutes per kg | Internal °C | Rest (min) |
|---|---|---|---|---|
| Beef roast | 180 | 40–60 | 52–71 | 15–20 |
| Lamb leg | 180 | 45–66 | 52–71 | 15–20 |
| Lamb shoulder | 150 | 130 | 90 | 20–30 |
| Pork loin | 180 | 55–65 | 63–71 | 10–15 |
| Pork shoulder | 150 | 140 | 92 | 20–30 |
| Whole chicken | 190 | 45 | 74 | 15–20 |
| Chicken pieces | 200 | 10 | 74 | 5–10 |
| Whole turkey | 165 | 20 | 74 | 30–45 |
| Duck | 180 | 50 | 74 | 15–20 |
Approximate, for a conventional oven. Lower the temperature by 20 °C for a fan oven.
Good to know
- Times are only a guide. Oven, shape and starting temperature all change them, so a probe thermometer is the real test.
- Take the meat out of the fridge 30–60 minutes before roasting, so it cooks evenly.
- Always rest roasts before carving. The juices settle and the meat stays moist.
- Dark meat such as chicken thighs is more tender at about 80 °C, even though 74 °C is already safe.