You haven’t tasted lamb until you’ve tried one from Pedro’s House of Lamb.
As culinary experiences go you could say Pedro’s House Of Lamb has broken the mould. In a world of complex menus, degustations and various cross culture fusion dishes, Pedro’s have kept it simple, really simple by serving just one dish.
The dish, as their name suggests, is lamb. A whole lamb shoulder slow roasted to tender perfection. Made with locally sourced New Zealand lamb, marinated with garlic and rosemary and served with a side of scalloped potatoes. The takeaway only dish has proven a hit with locals and tourists alike. As a concept, Pedro’s House Of Lamb, is a world away from where Pedro’s started.
Pedro’s House Of Lamb was established by veteran restauranteurs of the Christchurch dining scene, Pedro Carazo and Iñaki Sanchez. The duo previously owned Pedro’s Restaurant which, up until the Christchurch Earthquake, was one of the oldest restaurants in Christchurch.
Established in 1980, after Pedro Carazo immigrated to New Zealand, the restaurant was situated in the heart of the city. Pedro’s Restaurant
was a Christchurch dining institution renowned for serving only the best traditional Spanish dishes.
Carazo was joined in 1992 by his nephew Iñaki Sanchez together they continued to build on the success of Pedro’s Restaurant. Sanchez credits the success of Pedro’s Restaurant to the fresh ingredients, vibrant Spanish atmosphere and the big personalities of his uncle.
It was a family business with a heart, and it would have stayed that way, but on February 22 2011 everything changed. The Christchurch Earthquake destroyed Christchurch’s CBD, Pedro’s Restaurant included.
Losing the business was heartbreaking, but the earthquake took a personal toll too. Both business partners lost their homes and most devastating of all was the loss of Carazo’s much loved son Christian. It’s an understatement to say it was a lot to come back from. But they did.
For an outsider it’s hard to imagine the impact the earthquake had on Christchurch. The entire CBD was inaccessible for months forcing businesses out into the suburbs. Even now six years later the demolition of condemned buildings continues.
This vastly changed landscape meant businesses needed to adapt and evolve. Business owners were forced to come up with creative solutions to a raft of unprecedented problems.
For Carazo and Sanchez, the initial plan was to reopen the restaurant on the same site. But a revised City Plan put an end to that dream, by designating the area as a green space moving forward. They found themselves in a situation that required an innovative approach, which is when they developed Pedro’s House Of Lamb. Operating out of a modular container, located in a car park in the suburb of Merivale, Carazo and Sanchez started cooking again.
They turned a much loved (and award winning) dish from Pedro’s Restaurant, Paletilla al Horno (whole lamb shoulder
baked with rosemary, garlic and served with a side of scalloped potatoes), into a premium takeaway product. The concept proved a success and they haven’t looked back since.
In July 2014, the duo teamed up with Damian Brown to open Pedro’s House Of Lamb Queenstown, a bricks and mortar presence this time. The directors thought Queenstown represented a good opportunity to test the business model in a new town. It was a big step into a different market of predominantly tourists, and without the safety net of the customer base who had frequented Pedro’s Restaurant.
For Sanchez the rational was easy, New Zealand lamb is amongst the best in the world and is on the “to experience” list of numerous tourists. The company directors were confident that they had a concept that would work anywhere. And that confidence has paid off, since opening in Queenstown, Pedro’s House Of Lamb has become a must-do on the culinary list of thousands of tourists.
Four years since opening in a container in Christchurch, Pedro’s House Of Lamb, has shown no signs of slowing down. They opened their third branch (second in Christchurch) in December last year, and will open their fourth branch in Auckland by April this year. Proving that keeping it simple is a winning formula.
You’ll find Pedro’s House Of Lamb at:
17B Papanui Road, Merivale Unit D, 290 Colombo Street, Sydenham
47 Gorge Road (Cnr Hallenstein Street)
Auckland - COMING SOON
4 Williamsons ave, Grey Lynn