Australia Day is quickly approaching, and nothing says “Aussie” like a backyard barbeque! Prepare to spend the day with family and friends, sampling some of Australia’s unique cuisine. Why not take it a step further this year and try Kangaroo steak? Even the most ardent carnivore will be impressed by this dish at your Australia Day celebrations!

Kangaroo is one of those proteins that is frequently overlooked at the family barbeque, but I’m going to show you that it’s really not that different from cooking a regular steak on the BBQ, as long as you don’t overcook it.

I believe the reason Australians don’t cook kangaroo steak is that overcooking it tastes like eating a leather boot. 

Personally, I prefer my steaks rare, but kangaroo steak isn’t for you if you don’t like pink in your meat and can’t stomach rare to borderline medium rare.

The Process

Today we’re seasoning our kangaroo steaks with Lamb Layup by Low n Slow Basics, which is great on all game meat, including kangaroo.

When you buy kangaroo, it’ll already be cut into steaks, so all you need to do is a season and throw it on the grill. 

As I said, you don’t want to overcook the kangaroo so make sure you have an instant-read thermometer handy and be ready to take it off the grill at around 52 degrees, 55 degrees maximum. 

I cannot emphasise enough how important it is not to overlook your kangaroo steaks. Keep the tongs in your hand and turn them every few minutes, and keep that instant-read thermometer in your pocket ready to probe when they reach 52-55 degrees. 

Perfect, they are done! Let’s get them off the heat and let them rest for 5 minutes.

Enjoy!

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