Choose Your Meat Calculator
Each one has a °F cooking chart, cut-by-cut variations and per-pound pages for 3–8 lb roasts:
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US Roasting Times by the Pound (convection oven)
Starting points only — the calculator above adjusts for exact weight, doneness and oven type, and the internal temperature is what actually tells you it is done.
| 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 |
USDA Safe Minimum Internal Temperatures
The current USDA Food Safety and Inspection Service minimums. Measure at the thickest part, away from bone. Where a rest time is listed, hold that temperature for that long before carving.
| Food | Safe minimum | Rest |
|---|---|---|
| Beef, pork, lamb, veal — steaks, chops, roasts | 145°F | 3 min |
| Ground beef, pork, lamb | 160°F | — |
| All poultry — whole, pieces, ground, stuffing | 165°F | — |
| Fresh (raw) ham | 145°F | 3 min |
| Precooked ham (reheating) | 140°F | — |
| Egg dishes, casseroles | 160°F | — |
The calculator uses a slightly higher pork target than the 145°F minimum for a firmer, more traditional roast — pull it earlier if you prefer pork just past pink.
🌡️ 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.
See top meat thermometers →🍳 Roasting kit that gets results
A heavy roasting pan, a leave-in probe and a sharp carving knife make a real difference to your roast.
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