How To Cook Different Types of Meat In The Oven

Welcome to the ultimate guide on how to cook different types of meat in the oven. We cover all of the major types of meat, including beef, pork, chicken, turkey, ham, lamb, and veal.

The most popular method to cook meat in the oven is to roast/bake it. This guide will focus on that method. Regardless of which type of meat you’re cooking in the oven, it’s a great idea to have a high-quality thermometer so you can check the internal temperature of the meat. This will help you cook more tender cuts of meat.

Let’s start with how to cook chicken in the oven.

How to cook chicken in the oven

• Remove the chicken from the fridge to let it reach room temperature before cooking.
• Preheat your oven to 425°F (218°C).
• Pat the chicken dry with paper towels. 
• Sprinkle salt, pepper, and any other herbs and spices you wish all over the chicken.
• Place the chicken in a roasting pan and drizzle with olive oil.
• Place the pan in the oven and cook the chicken for between 60 and 75 minutes. If you have a meat thermometer, cook it until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
• Once cooked, remove the chicken and let it rest for 10 minutes.
• Carve up and serve!

How to cook a turkey in the oven

• Remove the turkey from the fridge to let it reach room temperature before cooking.
• Preheat your oven to 325°F (163°C).
• Pat the turkey dry with paper towels. 
• Sprinkle salt, pepper, and any other herbs and spices you wish all over the turkey. You can also stuff the turkey with vegetables, such as onions, carrots, and celery to add even more flavor.
• Rub softened butter all over the turkey. Butter helps to crispen the skin during the cooking process.
• Place the turkey in a large roasting pan. Make sure you tuck the wings underneath the body and tie the legs together with kitchen twine. This will help the turkey to cook evenly.
• Place the roasting pan in the oven and then cook the turkey for about 15 to 20 minutes per pound. If using a thermostat, cook the turkey until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. For best results baste the bird every 30 minutes with the pan juices.
• Once cooked, remove the roasting pan and let it rest for 20 minutes.
• Carve and serve!

How to cook beef in the oven

• Remove beef roast from the fridge to let it reach room temperature before cooking. This recipe works for major beef cuts like ribeye, sirloin, or tenderloin.
• Preheat your oven to 350°F (177°C).
• Pat the beef dry with paper towels.
• Sprinkle salt, pepper, and any other herbs and spices you wish all over the beef roast.
• Place the beef in a roasting pan and then put it in the oven.
• Cook the beef for about 15 to 20 minutes per pound. When cooking beef, using a thermometer is much more important than other types of meat.
• The right internal temperature depends on your desired level of doneness. For rare you want an internal temperature of 125°F (52°C), medium-rare 135°F (57°C), medium 145°F (63°C), medium-well 150°F (66°C), and well-done 160°F (71°C).
• Once cooked, remove the oven and let the beef rest for 15 minutes.
• Carve and serve!

How to cook pork in the oven

• Remove the pork roast from the fridge to let it reach room temperature before cooking.
• Preheat your oven to 350°F (177°C).
• Pat the pork roast dry with paper towels.
• Sprinkle salt, pepper, and any other herbs and spices you wish all over the pork roast.
• Place the pork roast into a roasting pan.
• Place the pan into the oven.
• Cook for about 20 to 25 minutes per pound. If using a thermometer, cook the pork until the internal temperature reaches 145°F (63°C) in the thickest part of the meat. For best results, baste the pork roast every 30 minutes with the pan juices.
• Once cooked, remove the roast from the oven and let it rest for 10 minutes.
• Carve and serve!

How to cook a ham in the oven

• Remove the ham from the fridge to let it reach room temperature before cooking. Please note these instructions apply to pre-cooked ham.
• Preheat your oven to 325°F (163°C).
• Remove the ham from its packaging and place it in a large roasting pan.
• Score the ham. This can be done by making shallow cuts into the fat in a diamond pattern.
• Glaze the ham (optional). Popular glaze ingredients include brown sugar, maple syrup, pineapple juice, and orange juice.
• Place the ham in a large roasting pan.
• Cover the ham with foil and place the pan into the oven.
• Cook for about 10 to 15 minutes per pound. If using a thermometer, cook until the internal temperature reaches 140°F (60°C). For best results, baste the ham every 30 minutes with the pan juices. If you want the glaze to caramelize you can remove the foil for the final 30 minutes of cooking.
• Once cooked, remove from the oven and let the ham sit for 15 minutes.
• Carve and serve!

How to cook lamb in the oven

• Remove the lamb roast from the fridge to let it reach room temperature before cooking.
• Preheat your oven to 375°F (190°C).
• Pat the lamb roast dry with paper towels.
• Sprinkle salt, pepper, and any other herbs and spices you wish all over the lamb roast.
• Place the lamb roast into a roasting pan or a baking dish with a rack.
• Place the pan into the oven.
• Cook for about 20 to 25 minutes per pound. If using a thermometer, cook until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium in the thickest part of the meat. For best results, baste the lamb every 30 minutes with the pan juices.
• Once cooked, remove it from the oven and let it sit for 15 minutes.
• Carve and serve!

How to cook veal in the oven

• Remove the veal roast from the fridge to let it reach room temperature before cooking.
• Preheat your oven to 350°F (177°C).
• Pat the veal dry with paper towels.
• Sprinkle salt, pepper, and any other herbs and spices you wish all over the veal.
• Place the veal roast into a roasting pan or a baking tray with a rack.
• Place the pan into the oven.
• Cook the veal in the oven for about 20 to 25 minutes per pound. If using a thermometer, cook until the internal temperature reaches 145°F (63°C) in the thickest part of the meat. For best results, baste the veal every 30 minutes with the pan juices.
• Once cooked, remove it and let it sit for 15 minutes.
• Carve and serve!