Tara Stevens

"Burgos lechazo (suckling lamb slow-roasted in a wood-fired oven) is off-the-scale delicious. Dig in at old-world taverns such as Casa Ojeda."

Mahbubur Rahman

"Their speciality is roasted meats, more specifically lamb. What sets them apart is how they make it, which is in a brick oven, run on wood burning fire. This gives the meat a very specific flavor (very good) and puts them in a different category."

Robert Rems

"I then had the roast suckling lamb and Stanley the confitado of suckling lamb cutlets. Both were superb, as were the scalloped potatoes served alongside."

Becky Wyde

"The speciality is their leg of lamb, which melts in the mouth."