Is there anything more comforting than an entire shoulder of melt-in-the-mouth lamb? Saving the general public a day of slaving over a hot oven since 1982 is Pedro's House of Lamb. Originally operating as a Spanish restaurant in Christchurch, the Pedro's family now has two restaurants in Christchurch, one in Auckland and one in Queenstown. The House of Lamb format evolved after the company lost a family member and their restaurant in the 2011 Christchurch earthquake. The stripped back concept of the eatery is simple and based purely around the restaurant's most famous dish — a slow-cooked whole lamb shoulder served with scalloped potatoes.
The familiar aroma of roast lamb will greet you as you enter Auckland's Grey Lynn premise. The dining room is kept simple with the wall menu, historic photographs to peruse while you wait and a handful of tables — most visitors prefer to unwrap their tray of pull-apart lamb in the comfort of their own home.
A lineup of low temperature ovens sit behind the counter, humming all day to produce the signature dish. The export quality New Zealand lamb is slow baked with rosemary and garlic to the point where it simply gives up at the sight of utensils. The accompanying pool of juice should be mopped up with a fresh baguette and poured over a side of scalloped potatoes, which retain a fluffy yet crispy texture.
The rest of the menu is simple and comes complete with Spanish-style salad, fresh baguettes and a selection of drinks — that's it. A whole lamb shoulder will set you back $50 (suitable for three to four diners) which is reason enough to step away from the oven and make the most of your weekend. Single portions can also be ordered for a generous $17, though Auckland owner Mauricio suggests that some customers often like the challenge of tackling an entire meal themselves.