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Kangaroo Boneless Denver Legs are a kangaroo leg with the bones and the inedible silver skin removed. The individual muscles from the kangaroo’s leg have been separated for your convenience. At this point the meat is ready to be cut into kangaroo steaks or kangaroo medallions depending on the recipe.
Kangaroo meat’s flavor is somewhat similar to beef, but sweeter, a little gamey, and with a touch of smokiness. Like most game meats, kangaroo meat is low in fat (~2%) and cholesterol and high in protein. Roo meat is also naturally high in CLA (conjugated linoleic acid) which is believed to have heath benefits (including possible anti-carcinogenic and anti-diabetes properties). The meat is a ruby-like red with a fine textured soft meat with tender muscle fibers. There is virtually no fat and little connective tissue.
Origin: Australia
Applications: Cut into medallions or steaks and brush with olive oil before pan sautéing, roasting or barbecuing. Kangaroo meat is best served medium rare and left to rest after cooking to disperse the juices into the muscle. While sauces can certainly be used at your discretion, we recommend leaving the roo meat un-sauced so that its natural flavor is not covered.
Specifications: Each order is for 1 case of kangaroo leg. Each case has 12 frozen & individually wrapped packs of meat. Each pack is 4lbs, totaling 48lbs.
Browse Kangaroo Meat by cut. We also offer a Denver-cut venison leg from New Zealand.
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