A good source for meat roasting times is the Foodsafety.gov website, which is maintained by the United States Department of Health and Human Services Another good resource in the Betty Crocker website.
A meat and poultry roasting chart lists the type of meat being roasted, what the oven temperature should be in Fahrenheit, how long it should take the roast to cook and the minimum internal temperature and rest time. Roasts include poultry, beef, lamb, pork and veal. Larger cuts of meat tend to be cooked at a lower temperature and for a longer amount of time. In all cases, poultry needs to cook until an internal temperature of 165 F is achieved. Other cuts of meat, such as beef, can cook at a lower temperature, and the amount of timedependson how well-done a person desires their meat.