Every Sunday, the same argument with the oven. This settles it. Pick the joint, type the weight, choose how you like it, and get the full schedule: the blast, the cruise, the pull temperature, and the rest. Times for fan and conventional ovens, Celsius and Fahrenheit, pounds and kilos.
The Roast Calculator
Pick the joint, type the weight, and the oven schedule builds itself: blast, cruise, pull, rest.
Times assume the joint went in near room temperature. The pull temperature allows for the climb during the rest; a probe thermometer makes it exact.
How the numbers work
Every roast here runs the same shape: a hot blast to build the crust, a long cruise to bring the middle up gently, and a rest that finishes the job off the heat. The times are per five hundred grams from decades of British Sunday cooking, and they assume the joint went in close to room temperature, not straight from the fridge.
The thermometer beats the clock
The times get you close. The pull temperature makes it exact. A probe thermometer costs less than one ruined rib of beef, and the number it shows is the only opinion that matters. Pull the joint a few degrees short of your target: the middle keeps climbing while it rests, and that carryover is built into every schedule above.
Cook it in the right fat
A roast wants dripping under it, not a bottle of seed oil. Render your own for pennies: the rendering calculator turns butcher trim into the jar. The full method, the gravy from the pan, and the roasting traditions this calculator is built on live in the books: Bring Back the Dripping for the British kitchen, Bring Back the Tallow for the American one. And once the joint is carved, The British Table is where the rest of the plate comes from.
