Both are the flesh of young animals, which is less nutritive and less invigorating than that of full grown animals, as it contains more gelatine and less fibrine, and, as a rule, it is less easily digested. But lamb is more wholesome to most stomachs than veal. Roast veal especially is far more unwholesome than roast lamb, and often acts almost like a poison to delicate stomachs. This appears to be due in chief part to the quantity of the fat, which, when over-heated on the outside of the meat, develops those acrid compounds, acrolein and fatty acids, referred to under the head of "Beef and Mutton," and these more deeply saturate and impregnate the young meat than the firmer flesh of older animals. Thus it is more difficult to avoid them by the expedient of cutting off the outside of the meat. It is very rare for boiled veal to disagree to the same extent as roast, and this is partly because boiling does not generate these poisonous compounds, and partly because it is more suited to the treatment of the abundant gelatinous constituents of young meat. As a rule, roast veal should be avoided by those with delicate stomachs.