I have made that recipe, it's seasoned and stuffed! It is very good, but you have to turn the oven down 20 degrees and cook it for an extra 1/2 hour... Basting is paramount though.

I love roo meat and pretty much only eat it except when I go to a pub and have a rump. Big roos are terrible for eating when compared to smaller ones. Ordinarily I wouldn't shoot one but a paddymelon is a really really good feed when placed on the spit and basted often. You need to baste roo heaps because of the lack of fat.

I havn't seen very much worm infestation up here in roos, down south though there are a lot more, they still have them obviously but not as many.

The trick to roo is let it rest before butchering and after cooking! Very fast or very slow cooking or you end up with a slab of rubber! I have done just about every recipe and combination of flavors you can do with roo meat and it rarely disappoints. Indian and asian flavors are particularly good in my book, Cajun is also a favorite.