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Beef was the most popular meat, but mutton, goat, and antelope were also regularly eaten. Most of the beef was derived from long-horned wild oxen. Lamb was derived from the reddish-coated Mouflon. Oryx, gazelle and ibex were some of the more exotic meats. Blood sausage was made from sacrificed cattle, and the offal, especially the spleen and liver, was highly desired.