Often when you buy meat from the store it comes with guidance on how long the meat needs to be roasted, presumably calculated as a function of its weight. Is there some well known general algorithm for calculating how long to roast various types of meat (e.g. for display on packaging).
Perhaps something like:
roasting time = c * weight of meat
Assuming the algorithm is this simple, is there some reference of ideal oven temperatures and scaling constant
c for each type of meat (chicken, beef, pork etc)?
Relatedly, is there a well known set of algorithms for converting between say, fan oven, AGA, gas mark standards for oven temperature?
I'm assuming these facts must be well known in meat supplier's product development departments, due to the labelling I see on meat that I buy. However having Googled it a fair bit I can't find these details summarized anywhere.