The new vegan lamb is made from king oyster mushrooms. - Media Credit: Wicked Kitchen

Wicked Kitchen Debuts First-To-Market Vegan Whole Cut Lamb Roast

The new meat-free product is made with pea protein and king oyster mushrooms

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2 Minutes Read

Vegan food brand Wicked Kitchen just debuted a plant-based whole cut lamb roast. The UK-based company says the product is the first of its kind on the market. 

The No-Lamb Roast with Punchy Pomegranate Glaze is made with king oyster mushrooms and a pea and wheat protein blend. It’s available at Tesco, the largest supermarket chain in the UK. 

Wicked Kitchen Co-founder, Chef Derek Sarno, spoke to Plant Based News about the product.

“It’s easy to cook, roast, glaze and ready to shred, pull or slice,” he said. “Perfect for mid-week or Sunday Roasts, Middle Eastern-inspired wraps or some fancy pants tacos and more!”

Wicked Kitchen’s vegan food

The meat-free lamb joins Wicked Kitchen’s existing plant-based meat range. The line includes vegan chorizo-style sausages, jalapeño burgers, and meatballs, to name a few.

The company also produces meal kits, such as Korean Style M’Shrooms Shreds and Shiitake Ramen Broth Kits. Ready meals are also on offer, including the Peng Panang Tofu Curry, Seriously Sriracha Tofu & Rice, and the Naked Burrito Made With Beyond Meat.

Wicked Kitchen produces breakfast products, meal pots, stuffings, frozen and chilled ready meals, pizza, desserts, and sauces too. 

‘We’re going to change the world’

Chefs and brothers Chad and Derek Sarno launched Wicked Kitchen in the UK in 2018. Less than two years later, the company announced it had sold more than 10 million units of plant-based food. 

This year, Wicked Kitchen crossed the pond and launched in the US, at Kroger supermarkets and Sprouts Farmers Markets. 

As part of the launch, the company is encouraging consumers to commit to eating at least one plant-based meal a day for one year. If 200,000 people take the pledge, one million animals’ lives would be saved, according to Wicked.

On the company’s website, Derek states: “It is my personal mission to work with all of our partners and suppliers to set the gold standard in chef-driven plant-based foods for all others to benchmark. That is how we’re going to change the world!”

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The Author

Jemima Webber

Jemima is the Head of Editorial of Plant Based News. Aside from writing about climate and animal rights issues, she studies psychology in Newcastle, Australia (where she was born).

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