Kangaroo Leg

Kangaroo leg is a large, muscular cut of meat from the hind part of the kangaroo, originating primarily from Australia. It is a very lean red meat with a low fat content and high protein content, making it a popular choice among health-conscious eaters. In terms of flavour, it resembles game meat, it is bold, slightly sweet and earthy. The leg is most often prepared as a roast, slow-cooked braise, or sliced into thick steaks and grilled. When cooking, it is important not to overcook the meat, as its low fat content means it dries out quickly. It pairs well with bold marinades, red wine, herbs and root vegetables.