On the wild side
Exotic meats, such as antelope, camel and zebra, tend to be very lean and low in saturated fats and a healthy alternative to conventional farmed meat. The majority of the exotic animals are not farmed for their meat, but are culled to control numbers. Therefore, they tend to live a very healthy, natural life, living outdoors and eating grasses, leaves and herbs. Their constant activity and diet yields lean, tender and sweet meat.
According to Max Clark, author of Leith's Meat Bible, ostrich meat is very dark.
'It is often expected to be pale, as in poultry, but it can be likened to that of venison in its deep purple colour. Nutritionally, it compares favourably with more traditional meats, such as beef, lamb and pork, due to its lack of intramuscular fat.
The removal of any external, visible fat makes for a very fine-grained and lean meat that is rich in protein, with similar levels of iron to that of beef.'
Raw ostrich meat contains roughly half the fat of raw chicken breast. Kangaroo contains roughly 1 to 2 per cent fat with that of an identical cut of lamb at 5 to 7 per cent (again, when trimmed of all visible fat). It is high in iron, containing only slightly less than beef.