Kangaroo Cookbook

Here’s one type of meat unique to Australia which is lean, green and as good for the environment as it is for you. It’s kangaroo, and it’s appearing more and more on Australian restaurant tables. Kangaroo meat gets the thumbs up on a wide variety of nutrition fronts. It’s a terrific source of high-quality protein, low in total fat (with less than 2% fat), low in saturated fat and a source of heart-friendly omega-3s. What’s more, it’s a particularly rich source of iron and zinc, plus an important source of several B-group vitamins, namely riboflavin, niacin, vitamin B6 and vitamin B12. Aside from its environmental advantages, kangaroo is lean, inexpensive, quick and easy to cook, versatile and flexible.

Historically, kangaroos played an important role in the survival of Australia’s indigenous peoples. Aborigines hunted kangaroos for tens of thousands of years, for both meat and skins, and when Europeans arrived in the late 18th century, they also depended on its meat for survival. Kangaroo harvesting is carried out under the strict environmental controls provided by the federal Environment Protection and Biodiversity Conservation Act 1999. Most come from New South Wales and Queensland, with smaller numbers from Western Australia and South Australia.