Buffalo feeding time

If you have never tasted buffalo meat, you are missing something that tastes like beef, but a lot better. It is more refined and every slice is tender. Chef Lance Reid of Mountainside, St Elizabeth, pre-seasons the back legs from as early as Friday morning using natural ingredients of scallion, onion, garlic, thyme and dried pimento berries, All these are ground together and the leg is properly stuffed before he puts it to roast for just over four hours.