Roast calculator

Click on the image below to load the calculator.

Whether you’re planning chicken, beef, pork or lamb for your Sunday roast, find out the ideal meat cooking times and temperatures with our easy-to-use calculator. No maths required!

Simply select your meat and cut from the menu and type in the weight in kg (if it's a bird tell us the stuffed weight). If you're cooking beef or lamb, tell us if you want it well done, medium or rare. Then click "calculate" to find out the browning and cooking times and temperatures and the resting time. Tap "checking for doneness" to find out what the internal temperature of the meat should be when it's ready.

Defrosting

Defrost your meat in the fridge or in a cool room below 10–15C rather than at room temperature, so that the outside remains cold. It is particularly important to ensure that poultry is fully defrosted before cooking. Defrost turkey in a cool room for 3–4 hours per kilogram or in a fridge at 4C for 10–12 hours per kilogram.

Resting meat

Once your meat is cooked, rest it in a warm place covered with tented foil for the time specified in the calculator. During this time it will become more juicy and easier to carve.

Never skip the resting time, as it really does improve the texture of the meat. It also gives you time to do the roast potatoes and Yorkshire puddings in a hotter oven.