Flesh should be pale pink, soft but not flabby, and finely grained. There should be a very little creamy white fat. Do not worry if there is a lot of gelatinous tissue around the meat as this is a natural characteristic of the very immature animal.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]