Meat Roasting Time & Temperature Calculator
Figure out oven temperature, roasting time, and safe internal temperature for any roast — in Fahrenheit or Celsius.
Roasting cooks meat with dry, indirect heat in an oven, browning the surface while slowly bringing the inside up to temperature.
Beef and lamb can safely be eaten across a range of doneness levels, but pork, poultry, and ham need to reach a specific minimum internal temperature to be safe to eat.
Resting lets juices redistribute through the meat and lets the internal temperature keep rising a few more degrees from residual heat — known as carryover cooking.
Oven temperatures and meat thermometers can be set to either scale — this calculator converts both the oven temperature and the target internal temperature for you.
Your Roast Plan
Oven Temp
325°F
Internal Temp
135°F
Roast Time
1h
Rest Time
15m
Total Time (with rest)
1h 15m
How to Use This Calculator
Choose your meat and weight
Pick the cut you're roasting and enter its weight in pounds or kilograms.
Set your doneness or check the safe temperature
For beef and lamb, choose how well done you want it. For pork, poultry, and ham, the calculator uses the recommended safe internal temperature instead.
Preheat the oven
Preheat your oven to the recommended temperature shown in the results, in Fahrenheit or Celsius.
Roast, check, and rest
Use a meat thermometer to confirm you've hit the target internal temperature, then let the roast rest before carving.
Roasting Guide by Meat Type
| Meat | Oven Temp | Time | Internal Temp | Rest Time |
|---|---|---|---|---|
| Beef Roast (Top Round / Rib Eye) | 325°F / 163°C | 13–22 min/lb · 29–49/kg | 125–160°F (52–71°C) | 15 min |
| Prime Rib (Standing Rib Roast) | 325°F / 163°C | 11–19 min/lb · 24–42/kg | 120–160°F (49–71°C) | 20 min |
| Leg of Lamb (Bone-In) | 325°F / 163°C | 15–28 min/lb · 33–62/kg | 125–160°F (52–71°C) | 15 min |
| Pork Loin | 350°F / 177°C | ~20 min/lb · ~44/kg | 145°F (63°C) | 10 min |
| Pork Shoulder (Pulled Pork) | 300°F / 149°C | ~95 min/lb · ~209/kg | 195°F (91°C) | 20 min |
| Whole Chicken | 375°F / 191°C | ~20 min/lb · ~44/kg | 165°F (74°C) | 10 min |
| Whole Turkey | 325°F / 163°C | 13 min/lb · 29/kg (16 · 35 if stuffed) | 165°F (74°C) | 20 min |
| Ham (Fully Cooked, Reheating) | 325°F / 163°C | ~18 min/lb · ~40/kg | 140°F (60°C) | 15 min |
Frequently Asked Questions