Perhaps the most elegant kangaroo meat cut, these frenched racks allow you to serve friends, family, and guests exotic wild kangaroo meat with a high-class presentation.

Kangaroo meat is full-bodied in flavor (beefy with hints of sweetness and smokiness) with similarities to venison.  There is virtually no fat (around 2%) and little connective tissue, so it cooks extremely quickly.  Compared to lean beef, kangaroo meat offers more protein and significantly lower cholesterol while still containing high amounts of iron and zinc.  It is the highest known source of natural Conjugated Linoleic Acid (CLA), containing as much as five times the amount found in lamb.

Store kangaroo racks in your freezer until you're ready to use them, then thaw as many as you need. For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

We do not recommend refreezing unused raw portions.

Roast whole kangaroo racks the same way you would with any other frenched rack. You can also slice them into individual kangaroo rib chops by slicing the meat in between the bones.  Rib chops can be pan roasted as you would lamb or pork chops as long as kangaroo’s shorter cooking time is taken into account.

How to Debone a Rack – deboning kangaroo racks leaves you with boneless kangaroo loin meat for a different presentation.

Be careful not to overcook kangaroo meat, which will make it tough and mealy.  It is extremely lean, and will cook quickly. To help ensure a moist, tender result, kangaroo meat can be barded, (wrapped with bacon or pancetta) which will release moisturizing fat as it cooks and impart a little extra smokiness.  When the kangaroo is done cooking, the bacon can be served with it or reserved for some other use. 

Kangaroo is also good marinated, as long as the marinade’s flavors are kept on the subtle side so its true flavor still shines through.

To add additional flavor and texture to your kangaroo racks, consider crusting the meat with herbs and/or spices before cooking (as you would a lamb rack).  Flavors that work well with other game meats (particularly venison) are often used with kangaroo.  For example: juniper berries, garlic, thyme, bacon, pancetta, berries (try wild huckleberries!), red wine, and port.

While sauces can certainly be used at your discretion, we recommend leaving roo meat un-sauced so that its exciting natural flavor is not covered.

Like other meats, kangaroo is best rested (covered) after cooking to redistribute the juices into the muscle.  Kangaroo racks should be rested for about 10 minutes after cooking.

One to two racks are perfect for a small dinner party.

Kangaroo Recipes
Rack Recipes