Roast times at a glance
Times below assume a 325°F oven (350°F for chicken) and are per pound — the calculator multiplies by your weight. Time is a guide; internal temperature is the truth. Buy a probe thermometer and pull the roast 5–10°F before your target — it keeps climbing while resting.
| Cut | Min/lb | Target temp |
|---|---|---|
| Beef rib roast (boneless) | 15–25 | 125–160°F by doneness |
| Beef tenderloin | 10–15 | 125–145°F |
| Pork loin roast | 20–25 | 145°F + rest |
| Leg of lamb | 20–25 | 130–145°F |
| Whole chicken | 15–20 @ 350°F | 165°F thigh |
| Ham (reheat) | 15–18 | 140°F |
Resting
Rest 10–20 minutes under loose foil. The roast's internal temperature will rise 5–10°F during rest — factor that into your target so you don't overshoot medium-rare into medium.
Why temperature beats time
Oven accuracy, meat temperature before roasting, and shape all shift the clock. Two roasts of the same weight can finish 20 minutes apart. Time-per-pound gets you close; the probe gets you exact.