Roast Cooking Time Calculator
Estimate roasting time from the weight and type of your joint.
A guide only. Ovens and joints vary — always confirm doneness with a meat thermometer (poultry 75°C / 165°F) and follow local food-safety guidance.
How roasting time is estimated
Most roasting guides use a rate per unit of weight plus a fixed base time that covers heating the joint through. Heavier joints take longer, and a well-done finish needs more time per kilo than a rare one.
time = rate × weight + base
The figures here follow common kitchen guides, but they are a starting point. The reliable test is internal temperature: a thermometer in the thickest part removes the guesswork and keeps things safe, especially for poultry and pork.
A 1.5 kg beef joint cooked medium at about 55 minutes per kilo plus a 25-minute base comes to roughly 108 minutes — around 1 hour 48 minutes — then a good rest before carving. Always confirm with a thermometer.
Timing the whole meal
The roast sets the schedule for everything else. Knowing roughly how long it needs — plus a rest — lets you work backwards to when sides and gravy should start, so it all lands together.
Cook’s notes
- Thermometer wins. Time gets you close; temperature confirms it’s done and safe.
- Always rest. Ten to twenty minutes makes for juicier, easier carving.
- Shape matters. A long thin joint cooks faster than a compact one of the same weight.