Take any roasting piece of kangaroo. Wash, pat dry. Rub liberally with garlic and oil. Wrap in foil and roast in a hot oven for 30 minutes per kilo. Remove foil and roast a further 20 minutes. Remove from the oven. The meat should be just cooked, a little pink. Wrap in foil and rest on the bench top for 20 minutes. Carve thinly.
