Meat Cooking Times - Find All Your Roast Cooking Times Here


Meat cooking times are one of the most common things people want to know. If you're after beef cooking times, chicken cooking times, or for any other roast, it's all here - for oven or BBQ.I've tried them all so can confirm they are perfect (tough job, but someone's got to do it!).

Although I already give some roast cooking times on the Roasting Meat and Cooking A Roast pages, I thought that it would be better to have a separate page and provide you with some more detail.

One of the most asked questions I see on forums is "how long to I cook my roast for?", and I've seen answers that range from the thickness of the meat to whether or not it has a bone in it and so on to the type of oven being used and so on.

In my experience, the thing that determines your meat cooking times the most is weight. The more it weighs, the bigger it is and therefore the longer you need to cook it.

A secondary thing that will help you is being able to check the internal temperature of the meat. To do this, you use a meat thermometer like this one:

This is more important with poultry as you can't eat that raw. Although it's not strictly necessary it's a good tool to have if you're cooking your first roasts. Most kitchen shops or barbecue shops will have one. When using it, make sure you insert it into the thickest part of the meat, and don't touch the bone. Give it about 15 seconds until the temperature indicator stabilises.

So, here you will find the meat cooking times for your favourite roast, both in a conventional oven and a kettle BBQ (which is my preferred method). I have also included the final internal temperature of the roast if you're using a meat thermometer.

Meat Cooking Times for a Conventional Oven

The meat cooking times given below are the same for both gas and electric ovens.

Lamb Cooking Times

Types of cut: leg, chump leg, loin, crown roast, rack, forequarter, shoulder, rolled breast.

Lamb requires 30 minutes per 500 grams/pound.

Cook at 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven.

Final internal meat temperature should be 75° Celsius / 165° Fahrenheit for medium, or 80° Celsius / 175° Fahrenheit for well done.

Beef Cooking Times

Types of cut: yearling silverside and topside, sirloin, rolled rib, standing rib, blade.

Beef requires 30 minutes per 500 grams/pound for a medium roast (my preferred roast beef cooking time). If you like it medium rare, cook for 20 minutes per 500 grams/pound.

Cook at 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven.

Final internal meat temperature should be 60° Celsius / 140° Fahrenheit for rare, 70° Celsius / 160° Fahrenheit for medium, or 75° Celsius / 165° Fahrenheit for well done.

Pork Roast Cooking Times

Types of cut: leg, loin, shoulder, foreloin, belly.

Pork requires 20 minutes per 500 grams/pound.

Cook at 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven.

Final internal meat temperature should be 85° Celsius / 185° Fahrenheit.

Veal Cooking Times

Types of cut: topside, silverside, shoulder, forequarter

Veal requires 40 minutes per 500 grams/pound.

Cook at 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven.

Final internal meat temperature should be 75° Celsius / 165° Fahrenheit.

Chicken Cooking Times

Types of cut: whole.

Chicken requires 30 minutes per 500 grams/pound. If the chicken is stuffed, then add 30 minutes to the total cooking time.

Cook at 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven.

Final internal meat temperature should be 85° Celsius / 185° Fahrenheit.

Turkey Cooking Times

Types of cut: whole.

Calculating the cooking time for turkey is a little different to other poultry. A good rule of thumb is to cook for 20 minutes per 500 grams/pound. If the turkey is stuffed, then add 10 minutes per kilo (or 20 minutes per pound) to the total cooking time.

Cook at 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven.

Final internal meat temperature should be 85° Celsius / 185° Fahrenheit.

Goose Cooking Times

Types of cut: whole.

Goose requires 25 minutes per 500 grams/pound.

Cook at 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven.

Final internal meat temperature should be 85° Celsius / 185° Fahrenheit.

Duck Cooking Times

Types of cut: whole.

Duck requires 20 minutes per 500 grams/pound.

Cook at 180° Celsius / 350° Fahrenheit / Gas Mark 4 / Moderate oven.

Final internal meat temperature should be 85° Celsius / 185° Fahrenheit.

Quail Cooking Times

Types of cut: whole.

Quail requires 15 minutes per 500 grams/pound.

Cook at 160° Celsius / 315° Fahrenheit / Gas Mark 2-3 / Warm oven.

Final internal meat temperature should be 85° Celsius / 185° Fahrenheit.

Meat Cooking Times for a Kettle BBQ

The meat cooking times given below are for medium fires, for which I use 22 medium-sized briquettes per side.

If you're wondering why these meat cooking times are different to a conventional oven, it's because a kettle doesn't cook at a constant temperature. The initial temperature is higher, and it then gradually lowers during the cooking.

Lamb Cooking Times

Types of cut: leg.

Lamb requires 20 minutes per 500 grams/pound.

Final internal meat temperature should be 75° Celsius / 165° Fahrenheit for medium, or 80° Celsius / 175° Fahrenheit for well done.

Beef Cooking Times

Types of cut: yearling silverside and topside, sirloin, rolled rib, standing rib, blade.

Beef requires 15 minutes per 500 grams/pound for a medium roast.

Final internal meat temperature should be 60° Celsius / 140° Fahrenheit for rare, 70° Celsius / 160° Fahrenheit for medium, or 75° Celsius / 165° Fahrenheit for well done.

Pork Roast Cooking Times

Types of cut: leg.

Pork requires 20 minutes per 500 grams/pound.

Final internal meat temperature should be 85° Celsius / 185° Fahrenheit.

Poultry Meat Cooking Times

This includes chicken and turkey.

Types of cut: whole.

Use the following table to guide you. If the bird is stuffed, then add 30 minutes to the total cooking time.

Final internal meat temperature should be 85° Celsius / 185° Fahrenheit.

Size Of Bird Metric Weight UK-USA Weight Cooking Time
Number 10 1.0 kg 2.2 lbs 50 minutes
Number 15 1.5 kg 3.3 lbs 1 hour
Number 20 2.0 kg 4.4 lbs 1 hour 10 minutes
Number 25 2.5 kg 5.5 lbs 1 hour 20 minutes
Number 30 3.0 kg 6.6 lbs 1 hour 30 minutes
Number 35 3.5 kg 7.7 lbs 1 hour 40 minutes
Number 40 4.0 kg 8.8 lbs 1 hour 50 minutes
Number 45 4.5 kg 9.9 lbs 2 hours
Number 50 5.0 kg 11.0 lbs 2 hours 10 minutes
Number 55 5.5 kg 12.0 lbs 2 hours 20 minutes
Number 60 6.0 kg 13.2 lbs 2 hours 30 minutes
Number 65 6.5 kg 14.3 lbs 2 hours 40 minutes
Number 70 7.0 kg 15.4 lbs 2 hours 50 minutes
Number 75 7.5 kg 16.5 lbs 3 hours
Number 80 8.0 kg 17.6 lbs 3 hours 10 minutes

I hope you found these meat cooking times helpful. Good luck with your roast cooking!



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