We recommend cooking wallaby racks submerged in liquid of your choice, (a bright stock, a

soy-based master stock, a light brine etc.) by simmering them on the stove or steamed in

liquid in a combi for 2.5hr.

2. Then leave to cool down in the liquid overnight. This allows the meat to reabsorb the cooking

liquid and fully set.

3. Once cold they can be trimmed further depending on your presentation needs, frenched for

example or served as a crown roast.

4. The racks are now ready for a seasoned rub, a marinade, or a glaze eg warm chilli honey and fresh herbs or a BBQ glaze.

5. They can very quickly and easily be reheated straight in the oven or over the grill