Meat Cooking Time Calculator
Quick answer: Roast turkey about 13 minutes per pound (29 min/kg) at 350°F / 180°C, chicken 20 min/lb at 375°F / 190°C, and a gammon joint 25 min/lb (55 min/kg) at 350°F / 180°C (fan 160°C, gas mark 4).
Estimate roasting time for any joint by weight — in pounds or kilograms — with the right oven temperature in °F, °C, fan and gas mark. Covers turkey, chicken, beef topside and silverside, brisket, pork loin, shoulder and leg, lamb, gammon joints, duck and goose.
Roasting guide — every joint
| Joint | Per lb | Per kg | Oven (conventional / fan / gas) |
|---|
| Turkey (whole) | ~13 min | ~29 min | 350°F / 180°C / fan 160°C / gas 4 |
| Chicken (whole) | ~20 min | ~44 min | 375°F / 190°C / fan 170°C / gas 5 |
| Beef topside / silverside (medium) | ~20 min | ~44 min | 325°F / 160°C / fan 140°C / gas 3 |
| Beef brisket (slow roast) | ~50 min | ~110 min | 300°F / 150°C / fan 130°C / gas 2 |
| Pork loin | ~25 min | ~55 min | 350°F / 180°C / fan 160°C / gas 4 |
| Pork shoulder (slow roast) | ~45 min | ~99 min | 300°F / 150°C / fan 130°C / gas 2 |
| Pork leg | ~30 min | ~66 min | 350°F / 180°C / fan 160°C / gas 4 |
| Lamb leg (medium) | ~21 min | ~46 min | 350°F / 180°C / fan 160°C / gas 4 |
| Lamb shoulder (slow roast) | ~50 min | ~110 min | 300°F / 150°C / fan 130°C / gas 2 |
| Gammon joint | ~25 min | ~55 min | 350°F / 180°C / fan 160°C / gas 4 |
| Duck (whole) | ~22 min | ~48 min | 375°F / 190°C / fan 170°C / gas 5 |
| Goose (whole) | ~20 min | ~44 min | 350°F / 180°C / fan 160°C / gas 4 |
How it works
Roasting time scales with weight at a rate that depends on the joint and, for beef and lamb, how you like it done. The tool multiplies your weight — in pounds or kilograms (multiply min/lb by 2.2 for min/kg) — by the right minutes-per-pound and suggests a starting oven temperature in °F, °C, fan and gas mark. Slow-roast cuts like brisket, pork shoulder, lamb shoulder and gammon use a lower oven and a longer rate so the connective tissue breaks down; fan (convection) ovens run about 20°C below the conventional setting. Treat it as a planning estimate — shape, bone and fridge-cold starting temperature all matter, so always confirm doneness with a meat thermometer.
Frequently asked
How long does a gammon joint take to cook?
Roughly 25 minutes per pound (55 minutes per kg) at 350°F / 180°C (fan 160°C, gas 4), to an internal temperature of 155°F / 68°C. Remove the rind, score the fat and add your glaze for the final 20 minutes.
How long do I roast topside or silverside of beef?
For medium, about 20 minutes per pound (44 minutes per kg) at 325°F / 160°C (fan 140°C, gas 3) — roughly 15 min/lb for rare and 25 min/lb for well done. Pull the joint early: the internal temperature keeps climbing while it rests.
What temperature for a fan oven?
Set a fan (convection) oven about 20°C below the conventional temperature — 180°C conventional becomes 160°C fan. The calculator shows the conventional, fan and gas mark settings for every cut.
Is this exact?
It's a planning estimate. Ovens, joint shape and starting temperature all matter — a meat thermometer is the only way to know for sure.
Should meat rest after roasting?
Always. Rest 10–20 minutes (longer for big joints) so juices redistribute; the internal temperature also rises a few degrees as it sits.
Stuffed or unstuffed?
Stuffing adds time and must reach 165°F / 74°C itself. For speed and safety, many cooks roast the stuffing separately.
Should I cook by time or by temperature?
Temperature. Time gets you close, but a thermometer reading is the only reliable doneness check.
Why rest meat after roasting?
Resting lets the juices redistribute and the internal temperature climb a few degrees, so the meat is juicier and safer.
Try RecipeBot's free recipe generator — a personalised recipe from your ingredients in seconds, no credit card needed.