14 Reviews of Baked Camel

From: LilKiwiChicken

On Oct 9, 2005

Unlike Kathy I didn't have too many problems with the lambs - they had just been shorn so it worked out well. I was able to source all of the ingredients bar the seagull eggs at my local Tesco (thank goodness for superstores). Luckily I was down in Brighton & was able to steal some seagull eggs so it all worked out well. My boyfriend got a bit upset as it took 3 days to dig the pit, the meat seemed to cook well however we had a bit of trouble getting the camel out of the pit - I would recommend using the business pages of your telephone directory to find a local crane service - luckily we had a winch guy who lived locally so that wasn't a problem either. There were lots of leftovers, but they froze well. Thanks for the great recipe!

From: Kathy228

On Jul 8, 2005

You didn't specify if the lamb should be shaved, or the turkey plucked. Also the camel, does it get skinned? Well I did all that and I'm glad I did. Because now I have lamb's wool to make winter coats, feathers for mattress stuffing, and the camel skin is on the floor in front of the fireplace. Thanks for such a versatile recipe.

From: Sue L

On May 1, 2008

I was going to make this for Thanksgiving last year in the style of Turducken, but it took so long to prepare the meats that it wasn't ready until the 4th of July. We made our "Turkamella" by stuffing the fish into the turkey, and that into the lamb, and that into the camel. (we forgot the eggs and dates!) We used the eggs and dates we had to stuff the empty eye sockets to keep the thing less creepy, and used 28 cases of Stove Top stuffing to fill the crevices of the turkey before we sewed it up. Of course, it was too hot in July to dig a pit of that size, so we loaded the turkamella on the back of a flatbed tractor-trailer and drove it over to the Wal-Mart parking lot, which we knew that in July, is hot enough to cook anything. It only took about two hours in that heat to cook it through and through. Then we discovered that we had no knives large enough to carve it, so we moved the turkamella off the flatbed into a trailer and drove through the drive-thru of Taco-Bell on the way out of Wal-Mart. We bought just one burrito which we deftly placed in the mouth of the turkamella. We quickly closed the doors to the trailer, and waited. About a minute later the turkamella exploded into bits from the gas buildup. We made skewers out of the shards of the trailer and made shish kebabs out of the bits of cooked meat. I would have posted sooner, but it took this long for the jailers and ourselves to finish off the last of it. Next time I'll get a permit to buy explosive devices first. Who would have thought a burrito was against the law?

From: Dienia B.

On Oct 10, 2005

luckily we have a backhoe so it didnt take us as long to dig the hole we live on farm , unfortunately im the only farmhand, so we have everything but the camel and seagull eggs but we do have a zoo...

From: Elly in Canada

On Oct 2, 2006

I loved this recipe!! and your sense of humour for posting it!! Even the reviews are funny!! Thanks for giving me a laugh this evening. Elly

From: juniperwoman

On Feb 2, 2006

Guess what! A recipe like this really was printed in a cookbook. See it on snopes.com (a wonderful website dedicated to disproving/proving urban legends). Enter "stuffed camel" in the search bar. Very interesting reading!

From: smelly

On Jun 30, 2005

Very nice... it took 20 slaves a fortnight to dig the pit though... recipe should specify amount of rice needed... I had too much made up and 13 slaves died in the ensuing rice avalanche... I broke a nail

From: Chef #227643

On Jul 7, 2005

I made this dish for my family reunion everyone loved it but we ran out "italian family" I should have doubled yhe recipe Chef Dan

From: jodiesprague

On Mar 10, 2008

made this as a light supper last week, went down a treat. However i added some frogs legs and garlic to the recipe, really gave it a french twist. yummy. thanks

From: *Pixie*

On May 25, 2005

I don't mean to carp about this, but the whole recipe seems a little fishy to me... LOL, good one!