Enter your roast weight, choose your meat type (beef rare, medium, or well done, chicken, lamb, pork, and more), and this Roast Cooking Time Calculator gives you the total cooking time plus a recommended oven temperature. You also get a resting time so your roast stays juicy before carving.
Total Cooking Time
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Cooking Time (hrs & mins)
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Oven Temperature
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Oven Temperature
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Resting Time
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Target Internal Temperature
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The most reliable method is using a meat thermometer inserted into the thickest part of the joint, away from bone. For beef medium, aim for 60–65°C (140–150°F); well done is 70°C+ (160°F+). Chicken and pork must reach at least 75°C (165°F) to be safe.
Resting allows the juices to redistribute throughout the meat rather than running out when you carve. A large roast should rest for 15–30 minutes, loosely covered with foil. This step makes a significant difference to the final texture and moisture of the meat.
Defrost in the fridge, not at room temperature. As a general rule, allow 10–12 hours per kg for beef and lamb, and 24 hours per 2 kg for chicken. Always ensure the meat is fully thawed before roasting to guarantee even cooking.
Yes. Stuffing adds mass and insulates the interior of the bird, requiring additional cooking time — typically an extra 20–30 minutes. Always check that the stuffing itself reaches 75°C (165°F) using a thermometer, as it can harbour bacteria.
Fan ovens circulate hot air more efficiently, so they cook faster and hotter. As a rule, reduce the recommended temperature by 20°C (about 35°F) compared to a conventional oven. The cooking time may also be slightly shorter, so start checking earlier.
The classic touch test compares the feel of the meat to your hand: rare feels like the fleshy part of your thumb relaxed, medium feels like it pressed lightly, and well done feels firm. However, a thermometer is always the most accurate and food-safe method.
It is not recommended for large joints, as the outside can overcook before the centre reaches a safe temperature. For poultry, it is unsafe to cook from frozen as harmful bacteria in the cavity may survive. Always thaw fully in the fridge first.
Cooking time is calculated per unit of weight — heavier joints need more time at the same temperature. A larger roast also takes longer to come to temperature at its core, which is why weight-based calculations (minutes per kg or per lb) are used as a reliable starting guide.