Thick, bone-in double-loin lamb chops cut from the saddle, with loin meat on either side of the backbone.
Excellent pan-seared, grilled or cooked on the BBQ, with an oven finish for thicker chops. A generous main course for two.
Sear or grill the chops over controlled heat, browning all exposed surfaces and the fat edge. For thicker chops, finish gently in the oven. Use a clean probe away from the backbone and rest before serving.
£16.50
A Barnsley chop is a substantial bone-in double-loin lamb chop cut from the saddle. Each chop has loin meat on either side of the backbone, making it thicker and larger than a single lamb loin chop.
Barnsley chops are particularly good seared in a hot, heavy-based frying pan or cooked on the grill or BBQ. Pat the meat dry, season it and brown all exterior surfaces, turning the chops and giving the fat edge time to colour.
For thicker chops, finish cooking in a moderate oven after searing. A clean meat thermometer helps you check the centre without touching the bone. Cooking time depends on thickness and equipment. Rest the chops briefly before serving.
For more detail, read our How to Cook Lamb Barnsley Chops guide or try Barnsley Chops with Black Garlic and Green Beans Almondine.
Serve with mashed potatoes and peas, mint sauce or seasonal roast vegetables. The bone-in double-loin cut makes an excellent alternative to smaller lamb loin chops.
It is a thick double-loin lamb chop with the bone in the centre, rather than a single, smaller loin chop.
A generous main course for two, served with your favourite side dishes.
Yes. Grill the chops over controlled heat, browning both sides and the fat edge. Check cooking progress with a clean meat thermometer away from the bone.
Yes. If the chops are particularly thick, brown them in a frying pan first and finish in a moderate oven. Rest before serving.
Keep chilled and follow the storage, use-by and freezing instructions on the pack.
Nick (verified owner) –
BAAA…RNSLEY chops are the go to lamb chop . Grilled on the BBQ are the ones to follow.
Gary Jones (verified owner) –
By far my favourite lamb chop. I usually add a couple of these to my order as a midweek treat and they are always a treat. Some of the best Barnsley chops I’ve had the pleasure of cooking and eating. I like mine pink but with a sear from the cast iron skillet weighted flat with a protein press served simply with mash and peas with some Maldon smoked sea salt sprinkled on top. Absolutely delicious!
David Miller (verified owner) –
Incredibly tasty and tender lamb.
Jacky Neale (verified owner) –
These Barnsley chops were lovely, and a generous size. Highly recommend.
Carley Atkins (verified owner) –
Big and pretty flavoursome. Cooked well
On the bbq.
Malcolm Nellist (verified owner) –
Excellant size and flavour
Tony Wright (verified owner) –
Wm Armitt (verified owner) –
Best tasting ever.
Leighton Seabrooke (verified owner) –
John Nardone (verified owner) –
Brian Watkins (verified owner) –
Our favourite chops – contrary to many we prefer them well done with fat crispy and perfect. Highly recommended.
Alan Flewin (verified owner) –
Sweet and tasty, in a garlic butter sauce
Christine Booth (verified owner) –
It’s a treat to be able to buy a proper chop which was just delicious. Well packaged and clearly labelled.
Thank you
Rosemary Shopland (verified owner) –
Elizabeth Patt (verified owner) –
Very tender and succulent