almost no fat, which makes it hard to cook right. it goes tough very easily. The best roo I've ever had was Kangaroo tail, cooked over many hours buried under

almost no fat, which makes it hard to cook right. it goes tough very easily. The best roo I've ever had was Kangaroo tail, cooked over many hours buried under the remains of a campfire. (aboriginal style) pulled it out, cracked the fur off it (cause it melted and cooked into a hard shell) then peeled the meat off with my fingers... it was buttery soft.