Roast Leg of Kangaroo Recipe

Roast Leg of Roo Recipe

A thigh from a nice young roo, gently roasted, is very much like a prime leg of lamb.


Thigh from young roo
½ teaspoon truffle oil
2 cloves of garlic – sliced thinly
1 clove of garlic – minced
5 sprigs of rosemary
1 cup of water
2 beef stock cubes
2 tablespoons of plum sauce
Dash of salt


Rub leg with truffle oil
Place leg in roasting pan on a scattered layer of sliced garlic and 3 rosemary twigs
Sprinkle salt on leg
Add a few slices of garlic into folds of uppermost meat
Lay two sprigs of rosemary on leg
Place, uncovered, in oven at 120oC (250oF) for 2 hours

Make up sauce using water, stock cubes, minced garlic and plum sauce

Pour sauce over the meat in the roasting pan
Increase oven to 180oC (360oF) for 30 minutes and cover with pan lid
Remove meat and carve
Remove rosemary sprigs and pour thickened sauce from pan into serving jug
Serve with vegetables of your choice and a nice Shiraz.