Roast beef is medium at 55–59 °C and well done from 60 °C; leg of lamb is medium rare at 60–62 °C. Turkey is done at 80 °C in the thigh and 75 °C in the breast. Always cook poultry through: it is safe once it reaches 70 °C for 2 minutes (Food Standards Agency).
Roast beef is medium at 55–59 °C and well done from 60 °C; leg of lamb is medium rare at 60–62 °C. Turkey is done at 80 °C in the thigh and 75 °C in the breast. Always cook poultry through: it is safe once it reaches 70 °C for 2 minutes (Food Standards Agency).
55–59 °C · Medium
Roast beef (sirloin)
Whole cuts of beef can be served pink: bacteria only sit on the outside (Food Standards Agency). In pregnancy, eat meat with no trace of pink (NHS) – at least 70 °C for 2 minutes, hotter than “well done” here.
Roast beef rises another 2 to 3 °C while resting: take it out a little early (Grillfürst).
Measure at the thickest part, to the centre, 2 to 3 cm away from bone and fat (Grillfürst).
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Core temperature by doneness, measured at the thickest part.
| Cut | Rare | Medium rare | Medium | Well done |
|---|---|---|---|---|
| Beef fillet | 44–47 | 48–54 | 55–59 | 60 |
| Roast beef (sirloin) | – | 48–54 | 55–59 | 60 |
| Pot roast beef (braised) | – | – | – | 80–90 |
| Veal loin | – | 58–60 | – | 62 |
| Veal roast (braised) | – | – | – | 78 |
| Leg of lamb | – | 60–62 | 63–67 | 68 |
| Rack or saddle of lamb | – | 58–60 | 61–64 | 65 |
| Saddle of venison (roe deer) | – | 55–59* | – | 72 |
| Haunch of venison | – | 58–60* | – | 72 |
* not safe: venison only from 72 °C for 2 minutes (BfR).
Source: Grillfürst, 2026
| Cut | Core temperature |
|---|---|
| Whole turkey | 80 °C thigh, 75 °C breast |
| Turkey breast | 75 °C |
| Turkey leg | 80 °C |
| Whole chicken | 80–85 °C |
| Chicken breast | 75–80 °C |
| Chicken leg | 80–85 °C |
| Fish | Translucent | Well done |
|---|---|---|
| Salmon | 50–54* | 60 |
| Zander, cod | 54–58* | 60 |
* not safe: translucent only after freezing (at least 4 days at −18 °C), and never in pregnancy (EFSA).
Source: Grillfürst, 2026
It’s done when the core temperature is right: these times from the sources are only a guide.
| What | Oven | Time |
|---|---|---|
| Whole turkey, 5 kg | 180 °C (160 °C fan) | 3 hr 20 min to 3 hr 45 min |
| Whole chicken, 1.5 kg | 180 °C (160 °C fan) | 1 hr 20 min to 1½ hr |
| Roast beef, medium, 1 kg | 120 °C | 70 to 80 min |
| Roast beef, medium, 1.2 kg | 80 °C | about 2½ hr |
| Leg of lamb, tender (75–80 °C), 1.8 kg | 175 °C (150 °C fan) | 2½ hr to 3 hr |
| Pot roast beef, covered | 160 °C | 2½ hr to 3½ hr |
| Saddle of venison, medium rare (55–59 °C), 1 to 2.5 kg | 120 °C | about 2 hr |
| Haunch of venison, braised, 1.5 kg | 140–160 °C | 2 hr to 2½ hr |
Example: Roast beef, medium:
48–54 °C; medium is 55–59 °C and well done from 60 °C (Grillfürst). It rises another 2 to 3 °C while resting.
80 °C in the thigh and 75 °C in the breast (Grillfürst). Measure between the leg and the breast, in several places.
At 180 °C (160 °C fan), about 40 to 45 minutes per kilo: a 5 kg turkey takes 3 hr 20 min to 3 hr 45 min (Food Standards Agency, BBC Good Food, essen & trinken).
Leg of lamb: 60–62 °C, medium 63–67 °C, well done 68 °C (Grillfürst). Slow-cooked to 75–80 °C, it turns very tender (Lecker).
Chicken breast 75–80 °C, legs and whole chicken 80–85 °C (Grillfürst). Poultry is safe once it reaches 70 °C for 2 minutes (Food Standards Agency).
Saddle of venison is popular pink at 55–59 °C. Germany’s Federal Institute for Risk Assessment still advises at least 72 °C for 2 minutes because of parasites, and in pregnancy the NHS advises meat with no trace of pink.
Translucent at 50–54 °C, well done at 60 °C (Grillfürst). It is safe from parasites above 60 °C for 1 minute, or after freezing: at least 4 days at −18 °C (EFSA: 96 hours at −15 °C).