Meat Cooking Time Calculator: Beef, Lamb, Pork, Chicken & Salmon

To calculate cooking time, multiply the weight of the meat by a minutes-per-pound rate set by the meat and the oven temperature: a beef roast at 325°F (163°C) needs about 20 minutes per pound for medium, a pork roast at 350°F (177°C) about 25 minutes per pound, and a whole chicken at 375°F (191°C) about 20 minutes per pound. Working in kilograms, multiply the per-pound rate by 2.2, so roast beef runs about 44 minutes per kg. Then add resting time after cooking: 5 minutes for chops and breasts, 15-30 minutes for large roasts, during which the internal temperature rises another 5-10°F.

Time is only an estimate. The real test of doneness is internal temperature, measured with an instant-read thermometer in the thickest part of the meat, away from bone. Oven calibration, bone-in vs boneless cuts, and the meat's starting temperature all shift the clock, but the target temperature never changes.

Cooking method changes the rate. A slow cooker on LOW takes roughly 2.5-3 times the oven time. An air fryer runs 10-25% faster than a conventional oven for smaller cuts like chops, breasts, and fillets. Grill times track oven times when you cook over indirect heat.

Temperatures on this page are for conventional ovens. For a fan (convection) oven, reduce the Celsius setting by about 20°C, so 375°F / 191°C conventional is roughly 170°C fan.

Roast beef at 325°F (163°C). The rate and the pull temperature both depend on how done you want it. Pull the roast when it reads the temperature below; it will climb a few more degrees while it rests for 15 minutes.

A 4 lb (1.8 kg) beef roast cooked to medium takes about 1 hour 20 minutes plus 15 minutes rest. In a slow cooker on LOW, allow about 60 minutes per pound instead.

Whole cuts of pork are done at 145°F (63°C) with a 3-minute rest, per USDA guidance. That leaves the meat slightly blush pink in the center, which is safe for whole cuts. A 3 lb (1.4 kg) pork roast takes about 75 minutes at 350°F.

On a grill, 1-inch pork chops need 4-5 minutes per side over direct medium-high heat. For pull-apart pulled pork, run the slow cooker on LOW for 8-10 hours regardless of the per-pound math; the extra time breaks down connective tissue.

All chicken is cooked to 165°F (74°C) internal, whatever the cut or method. There is no rare or medium for poultry. A 5 lb (2.3 kg) whole chicken at 375°F takes about 1 hour 40 minutes plus 15 minutes rest.

On a grill, boneless breasts need 6-8 minutes per side over direct medium-high heat. In a slow cooker, a whole chicken takes 6-8 hours on LOW or 4-5 hours on HIGH; the skin will not crisp, so broil briefly afterward if you want it.

Lamb uses the same doneness scale as beef. Leg and shoulder are large joints and run 15-35 minutes per pound depending on doneness. Rack of lamb is a thinner, quicker cut from the rib and needs only 9-12 minutes per pound to reach medium-rare, per the American Lamb Board's cooking time and temperature guide; chops are also quick cuts. Times in the table below are for medium; select rare through well-done in the calculator above to adjust.

Lamb chops and rack of lamb on a grill need only 3-4 minutes per side over direct high heat for medium-rare. Lamb shoulder is the classic slow cooker joint: put it on LOW for 6-9 hours and it falls off the bone, well past any doneness setting on the clock. Leg and shoulder are both safe served pink in the centre, the same as beef, since bacteria on whole cuts of lamb live on the surface, not inside the meat.

Turkey and other poultry must be cooked through to 165°F (74°C); there is no rare or medium setting. Salmon and other fish are done at 145°F (63°C), or once the flesh turns opaque and flakes easily with a fork. Times below apply to both whole-side and individual-fillet salmon, since the calculator scales by weight rather than shape.

A 12 lb (5.4 kg) turkey at 325°F takes about 3 hours. Salmon cooks fastest on the grill (about 12 minutes per pound) and slowest in a slow cooker (about 35 minutes per pound); the oven and air fryer sit in between.

Two agencies publish the reference values most kitchens use. The USDA (US) sets a minimum internal temperature per meat. The UK Food Standards Agency works to a core temperature of 70°C held for 2 minutes, with 75°C for 30 seconds as an accepted equivalent. Both agree on the key distinction: whole cuts of beef and lamb only carry bacteria on the surface, so they can be served rare if the outside is fully cooked, while poultry, pork, and anything minced must be cooked through.

These are published food-safety reference values, not cooking preferences. Once the meal is done, storage has its own clock: the leftovers calculator covers how long cooked meat keeps in the fridge or freezer.

Select your meat type from the dropdown. Options include beef roast, whole chicken, chicken breast, pork roast, pork chops, lamb leg, lamb chops, lamb shoulder, rack of lamb, whole turkey, turkey breast, salmon, and ham.

Enter the weight in pounds or kilograms. Use the toggle to switch between units.

Choose your cooking method: oven, slow cooker, air fryer, or grill. Available methods depend on the meat selected.

For beef and lamb, select your preferred doneness from rare through well-done. The calculator adjusts both the cooking time and target internal temperature accordingly.

Total Cooking Time is the estimated time your meat spends cooking. Use it as a guide, not a guarantee. Oven calibration, starting temperature, and cut shape all influence actual times.

Internal Temperature is the most important number. Use an instant-read thermometer inserted into the thickest part, avoiding bone. This is the true measure of doneness and food safety.

Resting Time is how long the meat should rest after you pull it from the heat. Carryover cooking raises the temperature by 5-10°F during this period.

Tips are method-specific suggestions to get the best result from your cooking approach.