I wonder whether I could make a general point please: more than a comment, but I'm not expecting this to be appreciated as an answer.
All animals contain fatty acids: they're a basic building block of flesh.
However, even without the cues of texture etc. a meat-eater will be able to distinguish between lamb, venison, beef, turkey, chicken etc., the distinguishing feature being the precise structure of the particular fatty acids in the species being consumed.
See https://en.wikipedia.org/wiki/Fatty_acids and consider that two fatty acids which differ only in the placement of one of the side chains are likely to be distinguished by our sensory apparatus.
Just as the flavouring and fragrance industries have worked out how to synthesise the essence of just about every fruit and flower, I am sure that at some point in the future one will be able to buy "essence of lamb" etc. which could be added to a bland protein base. Whether that is more ethical than simply eating meat is debatable (elsewhere).