The kangaroo is well known for its brute strength & power but it appears many are unaware of its many health benefits.
“Australian lamb is considered to be a relatively high source of CLA, so I was surprised to find the levels in kangaroos were that much higher in comparison” – Clare Engelke
What else does kangaroo meat have going for it?
100% of Australia’s kangaroo meat exports are sourced from the wild population, this results in a low carbon footprint as they don’t require additional water, food or care.
Such qualities have lead to the creation of a new diet labeled “Kangatarianism“
Kangatarianism is a diet which excludes all meat except for kangaroo on the grounds of the overall benefits and sustainability.
How should you cook kangaroo meat?
(With the exception of sausages & mince – More information)
Due to the low fat levels kangaroo is best served medium rare and should not be overcooked.
Place onto a hot pan and cook for approx. 4 minutes on each side, once cooked place the meat onto a plate and cover for 5 minutes to allow to rest before serving/slicing.
It is important to let kangaroo rest before serving as it helps reduce the amount of juice lose when cutting, and will ultimately lead to a tastier meal.
Marinate in a high quality olive oil with black cracked pepper for at least 1 hour before cooking.
“A 150 gram serving contains a third of the daily recommended iron intake.”