High in protein and low in fat Camel meat is a deep red meat that should be served Medium Rare, sealed on a sizzling hot plate to retain its juices. If you prefer Well Done it is best to add a marinade.
Camels have a long history in Australia first being introduced as a means of freighting goods across Australia. They became obsolete when modern transport was introduced. They were let loose on the Australian outback where they have thrived.
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