Barnsley chops are a real show stopper. Made up of two pieces of lamb fillet and two pieces of loin, all delicately nestled on the bone. Found in the lower section of the saddle, or middle of the lamb, directly in front of the legs.
Recommended cooking instructions:
Allow to come to room temperature. Pan fry in a hot pan for 3 minutes per side and one minute on the fat side, place in the oven at 180C for about 8-10mins, rest and enjoy. Our Barnsley chops can also be grilled on a medium heat.
Your Farm Need-To-Know:
Quality, British lamb is renowned for its succulence. We specialise in two particular lamb breeds; Texal, from the Netherlands, and a Belgian variant breed called Beltex. Both breeds are renowned for their outstanding muscle yield, fat ratio and flavoursome meat.
We really care about our animals. Our lambs enjoy happy, healthy lives grazing on fresh grass and we buy them live from farmers in our cooperative. All our lamb is hung for a minimum of ten days so our customers receive the perfectly tender meat they rightly expect and deserve.
Try next… Another show-stopping piece of lamb, is our lamb rumps.
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