Lamb Barnsley Chops
These bone in chops, cut from the saddle, consist of both sides of the lamb effectively providing two chops on the one piece. Ideal for those with a good appetite and don’t find enough eating in one. Very tender with a fine texture, these chops are bursting with flavour when seasoned and simply grilled or pan fried. Full depth of flavour and tenderness that you would expect from our lamb reared on local pasture.
History suggests that the Barnsley chop was given this name back in the mid-19th century when named after the Yorkshire town. The story goes that the Barnsley chop was named by a stranger who whilst visiting the town asked for, “.....a big chop, a real chop. You know, a Barnsley chop!”.
Cooking Guidelines for pan frying
Remove the chops from the packaging and leave out the fridge to allow the lamb to sit out at room temperature an hour before cooking.
Season the lamb on both sides with salt, cracked black pepper and any herbs or spices of your choice. Massage a little olive into the lamb on both sides.
Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil
Place the chops in the pan and turn when the fat turns a golden brown.
Allow 4 minutes each side for medium rare, 5 minutes for medium and 6 minutes for well done.
After removing from pan allow the lamb to rest for up to 5 minutes before serving.
2 x 230g (8oz), 6 x 230g (8oz)
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