Roast timer

Meat Serves Weight Oven temp Roasting time
Turkey 4 to 6 2 - 3 kg (4lb 8oz-6lb 8oz) 190C 1 1/4 hrs - 2 1/4 hrs
Turkey 6 to 8 3 - 4 kg (6lb 8oz-9lb) 190C 2 1/4 hrs - 2 3/4 hrs
Turkey 8 to 10 4 - 5 kg (9lb - 11lb) 190C 2 3/4 hrs - 3 1/4 hrs
Turkey 10 to 12 5 - 6 kg (11lb - 13lb 4oz) 190C 3 1/4 hrs - 3 1/2 hrs
Turkey 12 to 15 6 - 7 kg (13lb 4oz - 15lb 8oz) 190C 3 1/2 hrs - 3 3/4 hrs
Beef (rare) 3-5 (boneless joint)/ 1-2 (bone-in joint) 450g/1lb 180C/gas 4 20 mins
Beef (medium) 3-5 (boneless joint)/ 1-2 (bone-in joint) 450g/1lb 180C/gas 4 25mins
Beef (well done) 3-5 (boneless joint)/ 1-2 (bone-in joint) 450g/1lb 180C/gas 4 30 mins
Lamb (rare) 3-5 (boneless joint)/ 1-2 (bone-in joint) 450g/1lb 180C/gas 4 20 mins
Lamb (medium) 3-5 (boneless joint)/ 1-2 (bone-in joint) 450g/1lb 180C/gas 5 25mins
Lamb (well done) 3-5 (boneless joint)/ 1-2 (bone-in joint) 450g/1lb 180C/gas 6 30 mins
Venison (rare) 3-5 (boneless joint)/ 1-2 (bone-in joint) 450g/1lb 180C/gas 4 20 mins
Venison (medium) 3-5 (boneless joint)/ 1-2 (bone-in joint) 450g/1lb 180C/gas 5 25mins
Venison (well done) 3-5 (boneless joint)/ 1-2 (bone-in joint) 450g/1lb 180C/gas 6 30 mins
Pork 3-5 (boneless joint)/ 1-2 (bone-in joint) 450g/1lb 180C/gas 6 35 mins
Chicken 500g 200C/fan180c/gas 6 for first 20 mins.180C/160C/gas 4 for next 20 mins. Then 180C/fan 160C/gas 4 for next 20 mins for each 500g. 40 mins
Turkey 500g 200C/fan 180c/gas 6 for first 20 mins. 180C/160C/ gas 4 for next 20 mins. Then 180C/fan 160C/gas 4 for next 20 mins for each 500g 40 mins
Goose 500g 220C/fan 200C/gas 7 for first 20 mins. Then 180C/fan 160C/gas 4 for next 20 mins for each 500g 40 mins
Goose 6 to 8 4.5kg 190C/fan 170C/gas 5 3hrs
Goose 8 to 10 5.4kg 190C/fan 170C/gas 5 3 hrs 30 mins
Goose 10 to 12 6.3kg 190C/fan 170C/gas 5 4 hrs
Duck 500g 220C/fan 200C/gas 7 for first 20 mins. 180C/fan 160C/gas 4 for next 20 mins 40 mins

Roast timer

Welcome to our roast calculator. Select your meat from the drop down menu and type in your weight, for example turkey, 5.5 kg, then hit go to find out suggested timings and temperatures then check out our trio of tips below to make sure your meat is cooked just how you like it.

Is it ready? It's what everyone worries about when cooking a roast - how to get the meat just as you like it.

There are three easy ways to check:

  1. Use a meat thermometer.

    Insert into the thickest part of the joint (avoiding any bones). The meat will carry on cooking out of the oven, so it's best to take it out 5-10C (depending on how big it is) before it reaches the required temperature, shown below.

    For beef, lamb, and venison: 52C for rare, 60C for medium and 75C - 80C for well done.
    For pork: 75C - 80C
    For poultry: 75C - 80C
     
  2. Insert a metal skewer.

    A cool one means the meat is rare, a warm skewer will give you a medium result, while hot is well done.
     
  3. The thumb-and-finger test.

    Press your index finger and thumb together; the fleshy part of your hand below your thumb will feel the same as rare meat. Touching your thumb and middle finger together will give an indication of how medium should feel and your ring finger, well done. This is a useful test for smaller joints.

Finishing touches To make sure you get the perfect juicy roast, leave the joint to rest on a platter so the juices get a chance to settle and run back into the meat. Cover with foil to stop all the heat escaping. Leave for 10 mins for a small joint, 20-30 mins for larger ones.