Still haven't tried guinea pig yet, but just had alpaca for lunch. They are only reared for fleece and meat, whereas larger llamas are also pack animals. They are both part of the camel family, which is a first for me.
Probably closest comparison with is with veal - quite lean but not tough or dry, and quite a delicate flavour - nowhere near as strong as lamb or goat, or fatty as pork, but a slightly darker meat than chicken or veal.i just had it seared with a little olive sauce - I think stewed or any heavier sauce would overpower it.
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