Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Seal Rib Roast

Seal meat is dark in colour, has texture of beef and taste a little like baby beef liver. You can use this meat in any recipe you want; in stews, meat pies, roasts, meat balls, etc. It is cooked the same way as roast beef. Seal has a rich flavour unlike other meats, however, extremely rich in protein, calcium, iron, magnesium and vitamin B12.  In Newfoundland and Labrador seal meat is usually made into sausages and meat pies, and of course the seal flippers (fore-paws of a sea) is consider a delicacy.

Soak seal meat in cold water with 1 tbsp baking soda for approx ½ hour.  Utilizing baking soda makes fat on seal meat turn white. Take a sharp knife and remove all traces of fat.  Rinse under cold water and pat dry with a paper towel. Let rest a few hours prior to roasting (bring meat to room temperature).

Older recipes calls for up to 3 hours and more of cooking time, however, it is important that we use a meat thermometer, this way we can control the level of doneness.

Here is a simple guide to allow you to know when your roast is done when the temperature in the center of the roast reaches:

120°F to 125°F, (49°C to 52°C) for rare;

130°F to 140°F (55°C to 60°C) for medium rare;

145°F to 150°F (63°C to 66°C) for medium; and

155°F to 165°F (68°C to 74°C) for well done.

Seal Rib Roast

Makes 4 servings


  • 2 lbs seal meat
  • 2 tbsp of vegetable oil
  • 4 slices salt pork (3” L x ¼ “ thick)
  • 6 sm garlic cloves (optional)
  • Garlic (optional)
  • Salt & pepper


With a sharp knife make 6 incisions around the meat and place cloves in each.  Rub vegetable oil all over meat and season to taste.  Place salt pork slices on top of meat and place on a roasting rack in a shallow roasting pan.  Bake uncovered at 350F until meat is cooked at your desired doneness. Remove from oven and let rest for 20 -30 minutes. Serve with your favourite vegetables.

like ducks– under no circumstances, no way


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