Roasting Time Calculator

How long a joint of meat needs in the oven given its weight and the doneness you want, with the internal temperature to reach.

Time in the oven

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Time in the oven—

Oven temperature—

Target internal temperature—

Rest before carving—

In minutes—

Meat—

How this was worked out

Indicative result. The times are indicative: they depend on the oven, the shape of the joint and whether it started at room temperature. The internal temperature is the only reliable measure.

The formula

minutes = weight in kg × minutes per kilo + 20 of base time

Where it comes from

The time is not quite proportional to the weight, because heat enters through the surface and the surface does not grow at the same rate as the volume. Hence the fixed base time added on: it covers the initial warming of the joint, which is much the same whether it is small or large.

How to work it out by hand

Multiply the weight in kilos by the minutes per kilo for that meat
Add 20 minutes of base time
If it is stuffed, add another 25 %
Check the internal temperature with a thermometer

What is worth knowing

A probe thermometer costs very little and turns roasting into something predictable: chicken is done at 74 °C in the middle of the thigh, clear of the bone, and beef is medium at 60 °C. The rest is not optional either: out of the oven the juices are concentrated in the centre, and ten or fifteen minutes under foil lets them redistribute. Carving straight away leaves them on the board.

Frequently asked questions

How long do you roast a 2 kg chicken?

Around 1 hour 50 minutes at 190 °C, until it reaches 74 °C inside.

What internal temperature means the meat is done?

Chicken and turkey at 74 °C, pork at 71, beef medium at 60 and rare at 52.

How long should meat rest?

Between 10 and 20 minutes depending on size, covered with foil, so the juices redistribute.

Does stuffing change the time?

Yes, add around 25 %, because the stuffing insulates and slows the heat reaching the centre.