Originally Posted by
Smeagol
Gents
If I may contribute to this slight digression regarding the flavour of camel.
I
have eaten it, though it was probably 15 years ago, and memory seems to indicate that it was lighter in colour than beef, probably nearer to veal and similar in taste. But memory is a strange thing and I could be 'misremembering'
But, we are on the edge of our seats, was it Bactrian or Dromedary? I can hear the waiter now, "Sir, will that be one hump or two?"