This has unveiled the latest product to join its alt-meat line-up, plant-based lamb kebabs, as it looks to capitalise on the upcoming BBQ season.

The new offering combines pea protein with the brand’s patented olive oil-based fat ingredient in order to replicate the juicy texture of conventional meat kebabs.

Fat 2.0 has the ability to hold its shape and remain succulent when faced with high heat and, like animal fat, it can crisp and brown. Meanwhile, the taste of This Isn’t Lamb Kebabs is enhanced using mint and cumin.

Co-founder Andy Shovel said: “As the bank holiday BBQs roll in, kick-started by the Coronation weekend, This Isn’t Lamb Kebabs are catering for both the picnics and BBQs to come”.

“We’ve conquered the hungover bacon butty, and now the reigning king of drunk munch, kebabs, is next in line. This is a kebab that tastes delish and harnesses our product’s trademark meaty succulence and flavour, another great showcase of our Fat 2.0 innovation. It is also nutritionally really compelling for meat-lovers.”

With an RRP of £3.50 per 200g pack, This Isn’t Lamb Kebabs will launch in Waitrose and Morrisons on 16 and 17 April respectively, followed by Sainsbury’s in early May.

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