The authors examined lipids of horse and camel meat and those obtained from the camel's hump. It was shown that the content of total lipids in camel meat ranges from 10.4 to 16.3 g/100 g product, that in horse meat from 5.9 to 16.5 g/100 g product. No differences are recorded in the fractional composition of lipids contained by both types of meat. The main part of lipids is constituted by triglycerides (91-92%). Horse meat lipids are marked by a high content of polyunsaturated fatty acids (15.8-18.4%) and by a high degree of unsaturation (72.8-78.4). Camel meat lipids, particularly those obtained from the camel's hump are characterized by a considerable content of saturated fatty acids (44% in camel meat and 60.2% in the hump). Hump lipids are poor in polyunsaturated fatty acids (1.1%). The losses of meat lipids on culinary treatment are within 24-44%.