Barnsley Chops are a great example of Yorkshire’s fantastic food heritage & provenance.
“A big chop, a real chop. You know, a Barnsley chop”
The Barnsley chop is a cut that offers flavour, texture and heritage all in one chop. The chop contains two pieces of lamb fillet and two pieces of loin, delicately nestled on the bone with a section of the belly for good measure.
The origins of the Barnsley chop stretch back to the mid-1800s when it is suggested a group of Yorkshire Farmers requested a larger/proper Yorkshire Lambchop during market days. From this, the Barnsley chop was born, becoming a celebration of Yorkshire Lamb and food provenance.
We only select the finest Yorkshire Lambs from across this fine historic county.
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. We age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home.
Recommended cooking instructions:
- Allow the Barnsley Chops to come to room temperature and pat dry
- Pan fry in a hot pan for 2 minutes per side and one minute on the fat side
- After that place in the oven at 180C for about 8-10mins
- Rest and enjoy
For the Cooks :
Try next… Another show-stopping piece of lamb, is our lamb rumps.
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