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
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.