Roast Cooking Time by Weight Calculator
Estimate roasting time from the weight of your joint and the minutes-per-pound rule for your chosen meat and doneness.
How it works
Roasting time = weight (lb) × minutes per pound
Minutes-per-pound rules give a solid starting estimate, but weight is only a proxy for how long heat takes to reach the centre. Shape, starting temperature and oven accuracy all shift the real time, so an internal thermometer is the only reliable doneness test — 145 °F for beef medium and pork, 165 °F for poultry. Rest the meat 10–20 minutes after roasting; carry-over cooking raises the centre several more degrees.
Worked example
A 5-pound beef roast cooked to medium at 20 minutes per pound needs 5 × 20 = 100 minutes, or about 1 hour 40 minutes at 350 °F — then check that the centre has reached 145 °F.
Frequently asked questions
What oven temperature do these times assume?
A moderate roast around 325–350 °F. Higher heat browns faster but shortens the time, and low-and-slow methods run much longer, so treat these figures as a guide for a conventional moderate oven.
Should I go by time or temperature?
Temperature. Minutes-per-pound gets you close, but always confirm doneness with an instant-read thermometer in the thickest part — 145 °F for beef/pork/lamb, 165 °F for poultry.
Does a stuffed bird take longer?
Yes. Stuffing slows heat reaching the centre, so add roughly 30–45 minutes for a stuffed turkey and check that both the meat and the stuffing reach 165 °F.
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This calculator is for educational purposes. Double-check important results before acting on them.