Wallaby slow roast leg
Servings: 4
Preparation Time: 15 min
Ingredients
- 1 wallaby roast, boneless wallaby leg
- Marinade
- 1 Dijon tsp mustard
- 1/2 tsp minced garlic (1 large garlic clove)
- 1/2 tsp onion powder (or sub with garlic powder)
- 1 tbsp soy sauce (Note 2)
- 1 tbsp oil (I use olive oil, but any oil is fine)
- 1 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Black pepper
Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
Place wallaby in the marinade and marinade for 2- 24 hours
Remove from the fridge 30 minutes before cooking to bring to room temperature – key for evenly cooked roast. Shake off excess marinade.
Use a heavy cast iron pot with a lid. Place the meat on some of your favourite roasting vegetables like sliced onions, zucchini, sweet potatoes, also fresh herbs like thyme and rosemary are great to scatter around the meat and vegetables.
Heat your oven to 100c. Yes only 100c. Place the roast inside for 6 hours. This gentle cooking will make for a beautiful tender slow roast. Once times up take out of the oven and allow to rest for 15min then slice thinly and serve with the roasting juices from the baking tray.
Total Cook Time
6 hourCooking Temperature
100°CTotal Servings
4