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TRADITIONAL BRITISH COMFORT
[MOCK]® Lamb Roast Dinner
22 November, 2025
This British tradition of roasted meat gained popularity in the 15th century during King Henry VII's reign. On the way to church, citizens would drop their meat to "roast" in residual heat at the local bakery, since bread was not baked on Sundays. There's nothing more comforting than tucking into a traditional Sunday roast. Our chefs have renovated this classic featuring all your favourite roasted vegetables paired with with our succulent, tender [MOCK]® Lamb. These delights are seasoned to perfection, and accompanied by a rich mushroom gravy and mint sauce. Hailing from up North, our Founder has found a partner who creates vegan Yorkshire puddings!
5 Servings
60 minutes
Ingredients
Roasted Potatoes
- 2 tsp plain flour
- 1 head of garlic
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 1.5kg large red potatoes, peeled and cut into 5cm pieces
- 100ml olive oil
Roasted Carrots
- 1kg large carrots peeled and halved/quartered lengthwise
- 50g agave
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp white wine vinegar
- 2 tbsp olive oil
- 6 cloves garlic, crushed
Tenderstem Broccoli
- 1.5kg tenderstem broccoli
- 2 cloves garlic, peeled and thinly sliced
- 1 tbsp extra-virgin olive oil
- Zest of 1 medium lemon
- Juice of ½ lemon
- Sea salt for finishing
[MOCK]® Lamb
- 1kg [MOCK]® Lamb Pieces, defrosted
- 2 tsp garlic paste
- 1 tsp ginger paste
- Juice of ½ lemon
- 2 tsp olive oil
- 200ml hot water
Mint Sauce
- 2 bunches fresh mint
- 150g caster sugar
- 150ml white wine vinegar
- 150ml water
- Pinch of salt
Gravy
- 10g dried mushrooms
- 500ml water
- 1 onion, sliced
- 4 garlic cloves, sliced
- 1 tsp dijon mustard
- 1 tsp plain flour
- 2 tsp Marmite
- 2 tbsp soy sauce
- 2 sprigs of thyme
- 100ml white wine
- 1 tbsp cranberry sauce
- 2 tsp white wine vinegar
Preparation
Preheat the oven to 200C.
Prepare the potatoes
Drop the prepped potatoes into a large saucepan, cover with cold water, add salt. Once at a rolling boil, lower the heat and simmer uncovered until 80% cooked (10+ min). Drain the potatoes in a colander, shake a few times to fluff up the outsides, then coat evenly with flour. Add oil, thyme, rosemary, salt, and black pepper to season, and spread them single-layer in a nonstick or lined tray, making sure the pieces have plenty of room.
Roast for 15 minutes, remove from oven to turn them, and roast until golden and crispy, about 15 more mins. Scatter with the sea salt flakes and serve straight away.
Prepare the carrots
Preheat the oven to 200C.
Drop the prepped carrots into a large pan of boiling water, bring back to a boil and cook for 5 mins. Drain and leave in a colander to steam-dry for a few minutes. Toss in a large roasting tray with the olive oil, agave, vinegar, and seasoning. Roast for 10 minutes, and serve immediately.
Prepare the tenderstem broccoli
Place the tenderstem broccoli in a baking tray, drizzle with olive oil, salt and pepper and mix well. Cook for 8 minutes or until crunchy. Add the lemon juice and zest, mix thoroughly and serve immediately.
Prepare the [MOCK]® Lamb
Bring a frying pan to medium heat, add the defrosted [MOCK]® Lamb and cook until lightly browned. Dissolve the garlic and ginger pastes in hot water, add to the pan and cook for 2-3 mins, tossing pieces. Ready to serve.
Prepare the mint sauce
Pick the mint leaves and reserve the stalks. Blanch the mint leaves a few seconds and refresh in ice water to stop the cooking process. Drain, remove excess moisture and chop finely. Place in a pan along with the sugar, water, malt vinegar, and mint stalks, and bring to a boil; season with salt. Once boiling, remove from the heat and leave to cool. Serve as a garnish.
Prepare the gravy
Make a mushroom stock by placing the dried mushrooms in a jug and cover with 500ml of boiling water for 10 minutes. Meanwhile, cook the onions and garlic in a splash of oil on a low heat until golden and caramelised, about 15 minutes – be patient as burnt onions will result in a bitter gravy.
Strain the mushrooms, reserving the liquid. Roughly chop the mushrooms and add to the pan. Stir in the mustard and Marmite, followed by the flour. Cook out this paste for a couple of minutes, constantly stirring to avoid any burning.
Add the thyme sprigs to the pan along with the wine and increase the heat a little. Simmer until most of the wine has evaporated, then add the mushroom stock, omitting any residual grit. Stir in the cranberry jelly.
Reduce until thick and glossy, then add the soy sauce and pass through a sieve to get a nice smooth sauce. Taste and season with salt and a splash of vinegar if needed.
Plating
Carefully arrange the vegetables and [MOCK]® Lamb on your platter, and drizzle with gravy. Serve with mint sauce on the side.
