Meat Cooking Time Calculator
Calculate exact cooking times for beef, chicken, pork, and lamb by weight and cooking method. Includes internal temperature guide and resting time table.
Cooking time for meat = Weight × Minutes per 500g (or per pound) for the cut and cooking method. A 2kg whole chicken roasted at 190°C takes approximately 1 hour 40 minutes (20 minutes per 500g + 20 minutes extra). Always verify doneness with a meat thermometer against safe internal temperatures.
Cooking Time Formula
Total Cooking Time = (Weight in grams ÷ 500) × Minutes per 500g
For imperial:
Total Cooking Time = Weight in pounds × Minutes per pound
Add any "extra time" specified for the cut (e.g. 20–30 minutes extra for whole roasts).
Cooking Time Tables by Meat Type
Chicken
| Cut | Oven Temp | Time per 500g | Extra Time | Resting Time |
|---|---|---|---|---|
| Whole chicken | 190°C / 375°F | 20 min | +20 min | 15–30 min |
| Chicken breasts | 200°C / 400°F | — | 25–30 min total | 5 min |
| Chicken thighs | 200°C / 400°F | — | 35–40 min total | 5 min |
Safe internal temperature: 74°C / 165°F (thickest part, away from bone)
Beef
| Cut | Oven Temp | Per 500g (Rare) | Per 500g (Medium) | Per 500g (Well Done) | Rest |
|---|---|---|---|---|---|
| Rib of beef | 220°C then 160°C | 11 min | 14 min | 18 min | 20–30 min |
| Sirloin joint | 200°C | 12 min | 15 min | 20 min | 20 min |
| Brisket (slow) | 140°C | — | — | 45–60 min | 20 min |
Safe internal temperatures:
- Rare: 52°C / 125°F | Medium-rare: 57°C / 135°F | Medium: 63°C / 145°F | Well done: 71°C / 160°F
Pork
| Cut | Oven Temp | Time per 500g | Rest |
|---|---|---|---|
| Pork loin joint | 180°C / 350°F | 25–30 min | 15 min |
| Pork shoulder | 160°C / 325°F | 40 min | 20 min |
| Pork belly | 180°C → 220°C | 35 min + 20 min crisp | 10 min |
Safe internal temperature: 63°C / 145°F
Lamb
| Cut | Oven Temp | Per 500g (Pink) | Per 500g (Well Done) | Rest |
|---|---|---|---|---|
| Leg of lamb | 200°C / 400°F | 20 min | 26 min | 20–30 min |
| Shoulder of lamb | 160°C / 320°F | — | 4–5 hours total (slow) | 20 min |
| Rack of lamb | 220°C / 425°F | — | 20–25 min total | 10 min |
Safe internal temperature: 63°C / 145°F (medium); 77°C / 170°F (well done)
FAQ
How long do I cook a 1kg chicken?
A 1kg whole chicken at 190°C takes approximately 60 minutes total (20 min per 500g × 2 = 40 min, plus 20 minutes extra). Always check the internal temperature reaches 74°C / 165°F at the thickest point of the thigh.
What temperature should beef be cooked to?
Beef internal temperatures: rare = 52°C/125°F, medium-rare = 57°C/135°F, medium = 63°C/145°F, well done = 71°C/160°F. Ground/minced beef must always reach 71°C/160°F as harmful bacteria can be distributed throughout.
How do I calculate cooking time by weight?
Divide the weight in grams by 500, then multiply by the minutes-per-500g for your cooking method. For a 1.8kg pork loin at 25 minutes per 500g: (1,800 ÷ 500) × 25 = 3.6 × 25 = 90 minutes.
Does the shape of the meat affect cooking time?
Yes. A flat, thin cut cooks faster than a thick, compact joint even at the same weight. A butterflied leg of lamb cooks roughly 30% faster than a bone-in leg of the same weight. Always use a thermometer — weight is a guide, not a guarantee.
How long should meat rest after cooking?
Small cuts (chicken breast, chops): 5 minutes. Medium roasts (1–2kg): 15–20 minutes. Large roasts (2kg+): 20–30 minutes. Cover loosely with foil during resting to retain heat without steaming the crust.