To be perfectly clear about things: the suckling lamb from the Castile region is the best in Spain, and what they serve at Mannix is the best in Castile. The lamb is quartered and cooked in a wood-fired oven over a terracotta tray with water and salt for a long time, turning it only twice. Marco Antonio García, advocate of the fifth generation in a family of butchers and asadores (literally “roasters”), serves this dish personally to the table accompanied by a salad of lettuce, tomato and onion. An utter delight!
