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long slow moist cooking.
If you can I highly recommend searing the outside, vacuum packing with herbs + seasoning and finishing 'sous vide' style with a long and controlled cook.
Its a very flavorsome meat cut, but if heated to fast or roasted in the traditional sense can dry out and become quite tough.
We used to do it held at about 75-80C for about 20/25 minutes per pound/40-50 minutes per kilo.
Takes some practice and trial and error but worth the effort
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