Roasting Time Chart

While a thermometer is the best way to check for meat doneness, you can get an estimate of how long it will take to roast various cuts of meat with the handy chart below.

Cut of Meat
Weight (pounds)
Oven Temperature
Cooking Time (minutes/pounds)
Beef Rib Roast
4 to 6
325°F
26 to 30 (rare)
34 to 38 (medium)

6 to 8
325°F 23 to 25 (rare)
27 to 30 (medium)

8 to 10 325°F
19 to 21 (rare)
23 to 25 (medium)
Beef Tenderloin, whole 4 to 6
425°F
45 to 60 minutes total
Beef Top
Round Roast
21/2 to 4 325°F
25 to 30 (rare)
30 to 35 (medium)

4 to 6
325°F
20 to 25 (rare)
25 to 30 (medium)
Veal Loin Roast, boneless
2 to 3
300°F to 325°F
18 to 20 (medium)
22 to 24 (well)
Veal Rump Roast, boneless 2 to 3 300°F to 325°F 33 to 35 (medium)
37 to 40 (well)
Veal Shoulder Roast, boneless 21/2 to 3
300°F to 325°F
31 to 34 (medium)
34 to 37 (well)
Lamb Leg, bone-in 7 to 9
325°F
15 to 20 (rare)
20 to 25 (medium)
25 to 30 (well)
Lamb Rib Roast 2 to 3
375°F
25 to 30 (rare)
30 to 35 (medium)
35 to 40 (well)
Pork Tenderloin 1/2 to 1 425°F 27 to 29
Pork Loin Top Loin Roast (double, boneless)
3 to 4
325°F
29 to 34
Pork Loin Top Loin Roast (boneless)
2 to 4
325°F 23 to 33
Pork Crown Roast
6 to 10
325°F 20 to 25
Pork Leg or Fresh Ham (whole, bone-in)
12
325°F 23 to 25
Fully-Cooked Boneless Ham (with 1/2 cup water, covered)
11/2 to 2
325°F 29 to 33

3 to 4
325°F 19 to 23

6 to 8
325°F 16 to 20

9 to 11
325°F 12 to 16


Roasting meat will be a pleasure with the handy tips outlined in this article.

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