Barnsley Lamb Chops

Named after the south Yorkshire town of Barnsley, the classic Barnsley lamb chop comprises sirloin and fillet (double loin) capped with a layer of sweet, grass-fed fat.

Mouth-wateringly delicious in our opinion when grilled or fried. Or slow-cooked for hours in a rich gravy sauce; fall-apart lamb served with roasted vegetables, mint sauce and creamy mashed potatoes just like at the Brooklands hotel in Barnsley.

We cut our Barnsley lamb chops nice and thick as thin ones are tantamount to criminal around these parts.

Outdoor-reared, native breed lamb 

1. Take Barnsley Chops out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
2. Oil* the chops and season generously with coarse sea salt and cracked black pepper
3. Heat a non-stick pan or cast iron skillet over a low to moderate heat
4. Place the Barnsleys rind down to the dry pan, balanced against one another and let the fat render for approx. 5 mins
5. Now turn the heat up to full blast and once pan is smoking turn the chops onto their sides and turn the heat down slightly
6. Cook for 90 seconds, resisting the urge to move the chops about - a rich golden crust should have formed
7. Repeat on the other side then turn every 30 seconds or so for a total cooking time of 6-8 minutes**
8. Remove from pan and rest for 6 mins

*Select an oil with a high smoking point and neutral flavour

**Swaledale Butchers' Barnsley Chops are best eaten medium-rare