I've only cooked roo meat for myself a few times with varying success; roasting, minced in sausages, and hot-seared steak style.
One occasion, I tried a variation of recipes I found online for a leg-roast cooked in a camp oven (cast iron dutch oven used outdoors in a fire pit). A well-known bbq site also had a slow cooked version that involved sous-vide then slow roasting.
The main issue seemed to be: don't over cook it. I decided I would use my kamado charcoal cooker and also that I would brine the bone-in roast, to counteract the gaminess of the meat and also because I was cooking the very musculour leg meat, not the more tender cuts.
I had the meat in the fridge in brine for 19 hours. After brining I dried the meat then inserted a few slivers of garlic and sprigs of rosemary into cuts in the meat. I then rubbed it with EVOO infused with chilli, then seasoned it with cracked rock salt and pepper. It was then wrapped in cling wrap and back in the fridge overnight for the cook first thing next morning for 10+hrs low n slow.
The kamado ceramic cooker was loaded with gidgee charcoal and smoke chips with the intention of cooking for about 10 hours at roughly 235*F. However my kamado got a bit too warm, and the internal temp of the meat came up too quickly. I had to remove the meat from the cooker a few hours earlier than intended, so I wrapped it in foil and then a couple of old towels, then sealed it in an esky (cooler box) to retain heat until ready for dinner that evening. Just before serving, I glazed the roast with a slightly sweet gravy, then back in the kamado for a few minutes on a higher temp blast before carving.
Now given that I overshot the internal temperature and that it cooked a few hours too quickly, I feared that I would end up with a tough, dry inedible hunk of boot leather. However to my astonishment, this accidently turned out to be one of the best roast cooks I have done for a long time!
The meat was a bit salty due to my brine being too strong, but not to the point of ruining it. The meat had a lovely dark pink smoke ring about 1/4" deep all over under the outer bark, and was ever so moist inside. It was cooked right through but was tender and juicy and full of flavour.
I think the two most influential factors in my accidental success were; brining the meat, and cooking it in a ceramic kamado cooker which retains moisture better than most methods. By most accounts I've researched, my roo meat should have been "overcooked" yet it was quite a delight.
I am no expert, just an avid bbq experimenter. I hope my experience is of benefit to someone else.