Kangaroo is the meat of wild Australian kangaroos — chiefly the red kangaroo (Macropus rufus) and the grey kangaroos. Deep purple-red, very fine-grained and almost entirely without marbling, it is one of the leanest red meats sold, with a clean, slightly sweet, gently gamey flavour; because it carries so little fat it turns dry and livery the moment it is overcooked, and is best served rare to medium or slow-braised.