Kangaroo Rump

Kangaroo meat is very low in fat, usually less than 2%. This makes Kangaroo very healthy but also means it must be cooked carefully. Kangaroo is also a rich source of protein, iron and zinc.

Being a natural wild meat, Kangaroo can claim to be free from chemicals, hormones and pesticides.

 

Kangaroo Cooking Tips

IT’S LEAN, DON’T OVER COOK IT

Kangaroo is very low in fat and is best served medium-rare. This equates to an internal temperature of 57°C/135°F if you’re using a meat thermometer.

DON’T COOK COLD

Bring the meat to room temperature before cooking it.

OIL THE MEAT NOT THE PAN

When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little oil, before searing for one minute each side per cm thickness and then cook to rare.  Take off the heat and rest for 5-10 minutes under foil or in a warm oven. Cooking any more than medium rare will tend to dry out the cut due to its low fat content. Best cooked whole and then sliced.

ROASTING – SALT PLUS HEAT EQUALS CRISPY AND DELICIOUS

When roasting larger cuts, first sear all sides of the meat to seal in the juices. To achieve a medium-rare roast, cook at 200°C for 15-20 minutes per 500g.

KEEP STIR FRY MOVING

Kangaroo stir fry only takes a couple of minutes cooking on a high heat – just remember to keep the meat moving in the pan or wok to avoid over-cooking.

REST IT

After cooking, let your kangaroo rest, covered, for 5-10 minutes to allow the juices to evenly disperse.