3. Camel
3. Camel (Image 3 of 8)
Why would you eat that? For meat that's guaranteed to be free from nasty chemicals. "Our camel meat comes from animals farmed in the wild," says Paul, "they forage for their own food and they're not treated with any medicines so you're getting pure, unadulterated meat."
What does it taste like? Camel has a mild, mutton-like flavour making it a good debut meat if you're nervous about challenging your palate.
How should I cook it? Braise your camel with veg and a generous glug of wine. It's a strongly textured meat best used in casseroles or stews.
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