Camel meat has gained attention as a sustainable and nutritious red meat in arid and semiarid regions. However, its fatty acid (FA) and amino acid (AA) composition varies depending on factors like camel species, muscle type, and breeding system. This study aimed to systematically synthesize published articles on camel meat through a meta-analysis and identify the factors contributing to its variability. A systematic literature search was conducted across four databases covering the period from 1994 to 2025. Following the PRISMA guidelines, 15 eligible studies comprising 68 analyses and 512 camel meat samples from ten countries were included. A random-effects model was used to analyze data due to the presence of high heterogeneity between studies. Meta-regression and subgroup analyses showed that species, muscle type, breeding system, country of origin, and year of publication significantly affected FA and AA profiles, while no effect was reported for sex and age of animals. Interestingly, intensive systems increased polyunsaturated FA (PUFA) content, whereas extensive systems reduced them. PUFA content was higher in active muscles, such as the semimembranosus and biceps femoris. Moreover, C. dromedarius showed higher levels of essential FA and AA than did C. bactrianus, suggesting their superior nutritional value. Moreover, the geographical location and year of publication were also factors of variation. Given the growing demand for sustainable protein sources, our findings highlight the potential of camel meat as a functional food with beneficial nutritional properties. Future research should focus on optimizing feeding strategies and production conditions to improve meat composition while considering consumer preferences and market demands.