[jack404]

I do it the same as i'd do a nice silverside

unlike roast beef the leg cut on a roo dont have a gristle bit running though it , the fat is all on the outside , the meat is pure muscle , i cut it so to keep the layer of fat , it just add's so much more flavour and as its just on winter here the layer is way thicker than usual

roo meat is very lean,

if you've had corned veal its very similar a very mild taste to the meat

( a tad boring without some spices actually)