INTRODUCTION:
Camel is a desert animal. Camel meat has been described as raspberry red to dark brown in colour and the fat of the camel meat is white.
NUTRITIONAL VALUE:
It contains approximately 20-23 grams of protein per 100 grams of cooked meat, making it a good source of this macronutrient. Fat: Camel meat is generally considered to be leaner than beef or lamb, as it contains lower amounts of visible fat.
USAGE:
Younger camel is tastier and more tender.
just like lamb, but double the cooking time so it becomes tender.” Camel meat is leaner, lower in cholesterol and richer in protein than other red meats. The hump, said to be the tastiest part
STORAGE:
Chilling preservation at 4 °C
