Juniper Berry, Rosemary & Bush Tomato Balsamic Wallaby Roast

Depending on the size of roast you may need to double marinade mix.


  • 1 large sprig of rosemary
  • 2 cloves of garlic, crushed
  • 1 heaped tblspn juniper berries
  • A good drizzle of lemon myrtle or extra virgin olive oil
  • A good drizzle of bush tomato balsamic vinegar
  • 800gm wallaby leg or shoulder
  • Seasonal roasting vegetables
  • 2 onions, quartered
  • 4 large beetroots, quartered
  • 6 carrots, halved lengthways
  • A splash of white wine or stock


  • Pre-heat the oven to 180C. Take the wallaby out of the fridge one hour before cooking, rinse and pat dry
  • Dress with olive oil and salt sear in a smoking hot pan until caramel in colour (couple of minutes on each side).
  • To make the marinade, crush rosemary, garlic juniper berries, oil and balsamic in a mortar and pestle and apply the marinade onto the roast.
  • Chop all the seasonal vegetables and place into a large roasting pan. Drizzle with olive oil, salt and pepper.
  • Add a splash of white wine and place the meat on top of the vegetables.
  • Cook for 45 minutes to 1 hour for rare and rest for 20-30 minutes wrapped loosely in foil before serving.
  • While the roast is resting, take the vegetables out of the roasting pan, drain the juices as to not stew the vegetables and put back into the oven until cooked.
  • The juices can be saved as jus and served on the wallaby roast once carved.

Juniper Berry, Rosemary & Bush Tomato Balsamic Wallaby Roast