• Barnsley Lamb Chops
  • Barnsley Lamb Chops
  • Barnsley Lamb Chops
  • Barnsley Lamb Chops
  • Barnsley Lamb Chops

Barnsley Lamb Chops 2 x 300g

£16.20

In stock
  • 2 x 300g chops in each pack (approx.)

Select pack quantity

We currently have 11 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • Cook on the BBQ

Product description

We love our Barnsley Lamb Chops cut nice and thick, as anything else is tantamount to criminal around these parts. Prepared by our team of expert butchers, a true Barnsley lamb chop contains both the sirloin and fillet.

A double lamb chop, cut from across the saddle of the sheep, this is a famous cut that comes with a great back story. The tale goes like this: in the late 19th century, Barnsley lamb chops were served to farmers on market days; a chop to mirror both the appetite and exuberance of those fine Yorkshire folk.

Inspiration by Chef George Ryle
"Barnsley lamb chops cook beautifully either on a grill over coals or pan roasted. Ideally cooked to a blushing pink, with beautifully rendered, crispy fat. Serve on a bed of barley, cooked in lamb stock, a couple of glazed carrots and a big dollop of mint jelly. Or with purple sprouting broccoli, cooked with lots of chilli, garlic and anchovy - some breadcrumbs fried in olive oil are perfect to sprinkle over the top of this ensemble.

Hasselback potatoes would be a sensible option; cooking them in lamb fat rather than oil is a fitting twist for this dish. Swiss chard or red Russian kale, steamed and then dressed in oil, garlic and a touch of lemon zest would be a good bedfellow to those naughty little spuds. Alternatively, perhaps a simple but unfailingly delicious side of creamed spinach, done properly it is a dish of depth and comfort and a perfect accompaniment to this Barnsley chops."

Ingredients

Grass-fed, native breed lamb.

Cooking advice

  1. Take the chops out of the fridge, remove the packaging, pat dry with kitchen paper, place on a plate, and allow to reach room temperature.
  2. Lightly 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 low to moderate heat.
  4. Place the chops rind-side down in the dry pan, balanced against each other, and let the fat render for approximately 5-minutes.
  5. Increase the heat to high, and once the pan is smoking, turn the chops onto their sides and reduce the heat slightly.
  6. Cook for 90-seconds on one side, resisting the urge to move them to allow a rich golden crust to form.
  7. Repeat on the other side then turn every 30-seconds or so for a total cooking time of 6-8 minutes, best eaten medium-rare.
  8. Remove from the pan and let rest for 6-minutes.

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

Journal

Available on our journal: a comprehensive guide on How to Cook Barnsley Chops, plus George Ryle’s Barbecued Barnsley Chops recipe with charred flat beans and black olive dressing.

Background

Swaledale lambs roam freely across the Yorkshire Dales, migrating between valleys and hilltops, foraging as they go. The limestone pastures provide a unique range of herbs, grasses, and wildflowers, creating a rich, deep colour and distinctive flavour in the lamb. Robust and slightly sweet, Swaledale lamb also has a subtle herbal undertone, unmistakably capturing the essence of Yorkshire. Swaledale Barnsley Chops are Always Fresh, Never Frozen®, expertly prepared to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

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