Barnsley Lamb Chops
A Proper Double Chop with Real Yorkshire Character
We like our Barnsley chops cut properly thick, anything less would feel like a waste of a great cut. Prepared by our team of expert butchers, a true Barnsley chop includes both the sirloin and fillet, giving it the tenderness, flavour and substance that have made it such an enduring favourite.
Cut across the saddle of the lamb, this generous double chop comes with a long Yorkshire back story. The tale goes that, in the late 19th century, Barnsley chops were served to farmers on market days, a chop to match both the appetite and exuberance of those fine Yorkshire folk.
Inspiration from Chef George Ryle
“Barnsley lamb chops cook beautifully either on a grill over coals or pan roasted, ideally to a blushing pink, with beautifully rendered, crisp fat. Serve on a bed of barley cooked in lamb stock, with a couple of glazed carrots and a big dollop of mint jelly. Or with purple sprouting broccoli, cooked with plenty of chilli, garlic and anchovy, some breadcrumbs fried in olive oil are perfect sprinkled 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 with 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 these Barnsley chops.”
A Proper Double Chop with Real Yorkshire Character
We like our Barnsley chops cut properly thick, anything less would feel like a waste of a great cut. Prepared by our team of expert butchers, a true Barnsley chop includes both the sirloin and fillet, giving it the tenderness, flavour and substance that have made it such an enduring favourite.
Cut across the saddle of the lamb, this generous double chop comes with a long Yorkshire back story. The tale goes that, in the late 19th century, Barnsley chops were served to farmers on market days, a chop to match both the appetite and exuberance of those fine Yorkshire folk.
Inspiration from Chef George Ryle
“Barnsley lamb chops cook beautifully either on a grill over coals or pan roasted, ideally to a blushing pink, with beautifully rendered, crisp fat. Serve on a bed of barley cooked in lamb stock, with a couple of glazed carrots and a big dollop of mint jelly. Or with purple sprouting broccoli, cooked with plenty of chilli, garlic and anchovy, some breadcrumbs fried in olive oil are perfect sprinkled 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 with 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 these Barnsley chops.”
Original: $25.47
-65%$25.47
$8.91Description
A Proper Double Chop with Real Yorkshire Character
We like our Barnsley chops cut properly thick, anything less would feel like a waste of a great cut. Prepared by our team of expert butchers, a true Barnsley chop includes both the sirloin and fillet, giving it the tenderness, flavour and substance that have made it such an enduring favourite.
Cut across the saddle of the lamb, this generous double chop comes with a long Yorkshire back story. The tale goes that, in the late 19th century, Barnsley chops were served to farmers on market days, a chop to match both the appetite and exuberance of those fine Yorkshire folk.
Inspiration from Chef George Ryle
“Barnsley lamb chops cook beautifully either on a grill over coals or pan roasted, ideally to a blushing pink, with beautifully rendered, crisp fat. Serve on a bed of barley cooked in lamb stock, with a couple of glazed carrots and a big dollop of mint jelly. Or with purple sprouting broccoli, cooked with plenty of chilli, garlic and anchovy, some breadcrumbs fried in olive oil are perfect sprinkled 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 with 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 these Barnsley chops.”
