Pick the meat and the weight and this works out the roasting time, oven temperature and how long to rest it, using the usual UK conventions. A thermometer is still the honest test.
In grams. 1500 g is 1.5 kg.
| Meat | Oven | Time | Rest |
|---|---|---|---|
| Beef | 180°C (160°C fan) | rare 20, medium 25, well 30 min per 500 g | 15-20 min |
| Lamb | 180°C (160°C fan) | medium 25, well 30 min per 500 g, plus that same figure once over | 15 min |
| Pork | 180°C (160°C fan) | 30 min per 500 g plus 30 min | 10-15 min |
| Chicken | 200°C (180°C fan) | 45 min per kg plus 20 min | 15 min |
| Turkey | 180°C (160°C fan) | under 4 kg: 45 min per kg plus 20 min. 4 kg and over: 40 min per kg plus 20 min | 30 min |
These times assume the joint starts near room temperature and your oven is accurate, which most are not, so treat the number as a guide and the temperature probe as the truth. Target internal temperatures: beef 52°C rare, 60°C medium, 70°C well. Lamb runs much the same. Pork, chicken and turkey should reach 70-75°C right through, with poultry never served pink. A cheap digital meat thermometer settles every argument, so use one. Resting matters: the juices redistribute and the joint carries on cooking a few degrees while it sits, so pull it a touch early.
What is the roasting time per kg for beef?
At 180°C (160°C fan), roughly 20 minutes per 500g for rare, 25 for medium and 30 for well done, then rest 15 to 20 minutes.
How long do you roast a chicken?
About 45 minutes per kilogram plus 20 minutes at 200°C (180°C fan), until it reaches 70 to 75°C with no pink meat.
How do I know when it is done?
By internal temperature, not the clock. The full list is in the internal temperatures that actually matter.