Camel loin is a cut of meat[1] from a camel, created from the tissue along the dorsal side of the rib cage.
The brisket, ribs and loin are among the preferred parts.[2] The method of cooking varies from country to country; the Saudis prefer to cook the kabsa by using pressure cooking.
See also edit
References edit
- ^ "Italian style camel". Abc net Au. Abc Net Australia. Retrieved 13 August 2018.
- ^ Yagil. Camels Products Other Than Milk. Archived from the original on 2011-02-20.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |