Camels bear distinctive fatty deposits known as “humps” on their backs. Camels are captured live and taken to an abattoir. We have a wide variety of camel available. Below are a just a few of the 18 different cuts we sell. Please contact us for more information on what other cuts are available.
Origin: Wild gathered, subject to culling procedures, Greater Central Australia.
Cooking: Most cuts of camel are very lean and steak cuts need to be cooked on a very hot surface to sear the meat and keep the juices in. The same applies for roasting camel. You will need a very hot oven for the first thirty minutes. Many cuts are braised for best results as it is a very lean animal much like goat in flavor and texture.
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