Camel meat was very important for early
Bedouins and today has made its way to several modern tables in Dubai . Tasting similar to beef or lamb , the meat of a young camel is tender and juicy , but its natural leanness can make the meat of an older animal tough and challenging to cook ( in which case , expect a very strong , almost gamey flavour ). For health-conscious foodies , camel meat is high in protein , selenium , zinc and iron . Camel milk also scores well for its low fat and high protein content ; it contains more vitamin C than cow ’ s milk and is rich in iron and vitamins A , D , and E . It is said to be smoother and