Food & Cooking
Roast Time by Weight
Oven roast times by cut, weight, and doneness — with USDA safe internal temps and rest times.
Roast Time by Weight
Inputs
Results
Total roast time
Start checking internal temp 20 min before this.
1 h 12 min
Per pound
18 min / lb
Target internal temp
Pull 5°F below — carryover cooks the rest.
135°F
Rest time
Tent loosely with foil.
15–20 min
How to use this
Times assume the roast starts near room temperature (30–60 min on the counter) in a preheated oven. Always verify with an instant-read thermometer in the thickest part, avoiding bone.
USDA minimum safe internal temperatures: poultry 165°F, ground meats 160°F, whole cuts of beef/pork/lamb 145°F with a 3-minute rest. Pull 5°F early to account for carryover.
This tool is guidance only, not medical advice. When in doubt, cook longer and probe more.
Formula
minutes = weight_lb × minutes_per_lb × oven_factor
oven_factor: 325°F = 1.0, 425°F = 0.75
Cuts like pork shoulder and lamb shoulder are timed to a pulled-tender finish, not a medium doneness.
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Convert between Fahrenheit, Celsius, and UK Gas Marks — with a "best for" hint for every temperature.
Formula
minutes = weight_lb × per_lb_minutes × temp_factor (325°F: 1.0, 425°F: 0.75)