Kangaroo meat is very lean and fat levels are typically 1 - 2% and this leanness makes Kangaroo meat very healthy but also means that the meat must be cooked with care to avoid overcooking. Kangaroo meat has been found to be very high in protein and iron content. Kangaroo as a manufacturing meat for use in small-goods has a chemical lean content of 99.1% whereas Kangaroo primal cuts are 99.5% lean content.These percentages are from a Government Laboratory Certificate of Analysis Analytical Results on Kangaroo product. Kangaroo meat is great when used for manufacturing / further processing and is very high in lean content and water retention. Nutritional Composition of Kangaroo Meat How Kangaroo meat compares with other meat (based on raw meat trimmed of all fat). The following data are extracts from published analysis on Kangaroo meat.