Oven Temperature Guide for Roasting Meat

Roasting meat to perfection requires the right oven temperature, the right internal temperature, and the right resting time. This complete guide covers every major cut and type of meat so you always get juicy, properly cooked results.

The Two-Phase Roasting Method

For most large cuts of meat, professional cooks use a two-phase approach:

1. High heat start (220–240°C / 425–465°F): 15–20 minutes to brown and seal the outside
2. Lower heat finish (160–180°C / 320–350°F): Remainder of cooking time for even, gentle heat through the centre

This gives you a beautifully browned exterior with a juicy, evenly cooked interior.

Oven Temperature Guide by Meat Type

Beef

• Rare: 200°C / 400°F — 20 mins per 500g + 20 mins | Internal temp: 50–55°C (120–130°F)
• Medium-rare: 190°C / 375°F — 25 mins per 500g | Internal temp: 57–63°C (135–145°F)
• Medium: 180°C / 350°F — 30 mins per 500g | Internal temp: 63–68°C (145–155°F)
• Well done: 170°C / 340°F — 35–40 mins per 500g | Internal temp: 71°C+ (160°F+)

Lamb

• Pink / medium: 180°C / 350°F — 25 mins per 500g + 25 mins | Internal temp: 60–65°C (140–150°F)
• Well done: 180°C / 350°F — 30 mins per 500g + 30 mins | Internal temp: 70°C+ (160°F+)

Pork

• Standard roast: 180–190°C / 350–375°F — 30 mins per 500g + 30 mins | Internal temp: 70°C (160°F)
• Crackling: Start at 220–240°C / 425–465°F for 20–30 mins, then reduce to 180°C

Chicken

• Whole chicken: 190–200°C / 375–400°F — 20 mins per 500g + 20 mins | Internal temp: 75°C (165°F) at thickest part of thigh
• Chicken thighs / drumsticks: 200°C / 400°F — 35–45 mins | Internal temp: 75°C (165°F)
• Chicken breast: 190°C / 375°F — 20–25 mins | Internal temp: 75°C (165°F)

Turkey

• Whole turkey (unstuffed): 180°C / 350°F — 20 mins per 500g | Internal temp: 75°C (165°F) at thickest part of thigh
• Cover with foil for most of cooking; remove for last 30–45 mins to brown the skin

Duck

• Whole duck: 190°C / 375°F — 20 mins per 500g + 20 mins | Internal temp: 75°C (165°F)
• Prick the skin before roasting to allow fat to render out

Always Use a Meat Thermometer

Timing guides are estimates — the only reliable way to know meat is safely and perfectly cooked is to check the internal temperature. The Alpha Grillers Digital Instant Read Meat Thermometer gives you an accurate reading in seconds — essential for food safety and perfect results every time.

Use the Right Roasting Pan

A good roasting pan makes a significant difference. The E-far Stainless Steel Roasting Pan with V-shaped and Flat Rack (16x11.5 inch) elevates meat for even air circulation, catches all drips, and is dishwasher safe — ideal for everything from chicken to a full turkey.

Don't Skip the Rest

Always rest meat after roasting — at least 15–20 minutes for large joints, 5–10 minutes for smaller cuts. Resting allows juices to redistribute, giving you a more tender, juicy result.

Summary

Most roasting happens between 170°C and 220°C (340–425°F). Use the two-phase method for large joints, always check internal temperature with a meat thermometer, and rest meat before carving for the best results.