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【RESTOCK TBD】Kangaroo Boneless Leg【Sold by Weight】(1pc＝2kg~4kg)

【RESTOCK TBD】Kangaroo Boneless Leg【Sold by Weight】(1pc＝2kg~4kg)

SKU	KR020
Contents	about 3kg
unit price	¥1,860 / per 1kg

Please note that this item is sold by weight. The weight and the total amount displayed are an estimate and might fluctuate slightly. We will let you know the exact amount to be paid once your order is processed.

★★★★★

1 Review(s)

¥5,580

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Labeling Information

country of origin	Australia
ingredients	Kangaroo
PACKAGING AND HANDLING	Keep Frozen at -18 degrees C

Allergy Reference

Egg	Milk	Wheat	Nut	Buckwheat	Shrimp	Crab
-	-	-	-	-	-	-

Those with '○' are included.

Description

Kangaroo boneless leg. Kangaroos have big strong legs and are known for their jumping ability. It's a proven* fact that eating kangaroo leg will increase your ability to jump. *maybe not exactly proven.

Kangaroo meats flavor is somewhat similar to beef but sweeter with a touch of smokiness. Like most game meats, it is low in fat and cholesterol and high in protein.

There is a lot of variation between the size of individual pieces and we won't always be able to honor requests for a certain weight. The prices listed are also only an estimation. The final price may vary drastically. Please be advised.

SERVING SUGGESTION

These are best when slow roasted or braised, also great for stews. Tastes great in red wine sauce! You could also cut the meat into cubes and use them for your next exotic curry. Kangaroo curry tastes great!

Thawing

The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪

Review of this item

-

Guest 10/19/2017

★★★★★

I had been so taken by the Roo Mince from a previous order that I just had to find out what pure Leg of Roo was like. Turns out, it's pretty darn good. The first task, however, since I was not planning on roasting the whole three and a half kilos in one go, was slicing the big hunk of meat up into steaks for the freezer. This obviously meant thawing it (slowly!) until it was soft enough to slice, then expeditiously repackaging the steaks and re-freezing all but what I was about to consume right then and there. Over the next few weeks, I prepared kangaroo in a variety of ways. Sautéing chunks of Roo steak in butter, then using for Roo curry was the most satisfying. I also found that the unique flavor of the meat lends itself well to an egg-based soup with Korean red pepper and ground sesame seeds. Who'd have thought? Now there is a business idea worth pursuing for some enterprising Aussie: importing kangaroo meat into Korea. Or who knows, maybe that can be the Meat Guy's next scheme!