11.   Served rare, the meat of squab is a heady delicacy, both earthy and elegant.

12.   Thawed meat is as perishable as fresh meat.

13.   The feed needs to be as iron-free as possible in order that the eventual meat will be the light colour preferred by consumers.

14.   The meat is fat and gristle from tough old yaks, sheep and goats.

15.   The meat is juicy and salty, peppery around the edges, and just soft enough to melt in your mouth.

16.   The meat is then ready to be cooked with the sauce and any other ingredients such as onions and mushrooms.

17.   The meat should be nice and crisp on the outside.

18.   The meat was burnt on the outside and raw in the middle.

19.   The meat was tough and chewy.

20.   The meat was tough and flavourless.