レビュー

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!