I know some people still struggle with the concept of kangaroo meat, but as a nutritionist, I love roo. Kangaroo meat is one of the leanest sources of protein around and is incredibly nutrient-dense.
Roo is pretty much the best source of meat out there if you are trying to lose weight. As kangaroo meat is so lean, it provides an awesome source of protein without much animal fat at all. Kangaroo meat is thermogenic as well. This means your body works four times as hard to burn it off compared to other food sources like fats and carbohydrates. It’s also a brilliant source of iron too, which is great for boosting both your immune function and metabolism
However, kangaroo is a little tricky to cook with though and can have a strong, gamey taste. Because of this, it is great cooked in coconut oil with loads of spices to really make it shine. I also love to substitute roo for beef in a bolognese sauce. In fact, there is a recipe for ‘rooghetti’, my take on spag bol made with roo meat and raw zucchini pasta, in my book The 20/20 Diet Cookbook (Plum; $34.95).