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Saturday, 28 March 2020 - 5:58pm by Mr Robert H Fyfe

Gorgeous as a roast, so lean and tender; I cooked this in a glass of red wine + a little water and at a temperature a little lower than I would for beef and it came out the oven perfect. The taste is amazing, maybe Angus-like but a little sweeter somehow so this was enough to make me want more.

Next then I'm going to try a few recipes from the USA on some buffalo brisket as a pot roast & "pulled", and a buffalo rib joint and boy am I looking forward to it.

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