In the Report on the Fat Content of Damara Lamb by Andrew Sinclair, Professor of Food Science at RMIT University, the total fat content of meat trimmed of external fat was compared between Damara lamb and Trim Lamb.
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Halldamara Meat Qualities
In a study of the carcass and meat quality characteristics of two sheep and two goat breeds produced under extensive feeding conditions by the Animal Nutrition and Animal Products Institute in South Africa the Damara and Dorper breeds of sheep were compared.
In the tests performed the Damara meat was found to be of higher quality than the Dorper. The Damara was found to have a high flavour intensity, extremely high tenderness, extremely juicy, devoid of residual connective tissue, ie chewiness.
The qualities where Damara was found to be superior are the qualities sought after in all lean meat for its tastiness, juiciness, flavour and fat content. The leanness of Damara meat would be considered excellent for the 'healthy heart' criteria.
