• 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 14 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • 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.

Chef George Ryle inspires:
"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."

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Barnsley Chops are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Ingredients

Grass-fed, native breed lamb.

Cooking advice

  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

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