Barnsley Lamb Chops
We love our Barnsley Lamb Chops cut nice and thick, as anything else is tantamount to criminal around these parts. Prepared by our team of expert butchers, a true Barnsley lamb chop contains both the sirloin and fillet.
A double lamb chop, cut from across the saddle of the sheep, this is a famous cut that comes with a great back story. The tale goes like this: in the late 19th century, Barnsley lamb chops were served to farmers on market days; a chop to mirror both the appetite and exuberance of those fine Yorkshire folk.
Inspiration by Chef George Ryle
"Barnsley lamb chops cook beautifully either on a grill over coals or pan roasted. Ideally cooked to a blushing pink, with beautifully rendered, crispy fat. Serve on a bed of barley, cooked in lamb stock, a couple of glazed carrots and a big dollop of mint jelly. Or with purple sprouting broccoli, cooked with lots of chilli, garlic and anchovy - some breadcrumbs fried in olive oil are perfect to sprinkle 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 in 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 this Barnsley chops."
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Barnsley Lamb Chops
Barnsley Lamb Chops
We love our Barnsley Lamb Chops cut nice and thick, as anything else is tantamount to criminal around these parts. Prepared by our team of expert butchers, a true Barnsley lamb chop contains both the sirloin and fillet.
A double lamb chop, cut from across the saddle of the sheep, this is a famous cut that comes with a great back story. The tale goes like this: in the late 19th century, Barnsley lamb chops were served to farmers on market days; a chop to mirror both the appetite and exuberance of those fine Yorkshire folk.
Inspiration by Chef George Ryle
"Barnsley lamb chops cook beautifully either on a grill over coals or pan roasted. Ideally cooked to a blushing pink, with beautifully rendered, crispy fat. Serve on a bed of barley, cooked in lamb stock, a couple of glazed carrots and a big dollop of mint jelly. Or with purple sprouting broccoli, cooked with lots of chilli, garlic and anchovy - some breadcrumbs fried in olive oil are perfect to sprinkle 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 in 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 this Barnsley chops."
Original: $25.46
-70%$25.46
$7.64Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
We love our Barnsley Lamb Chops cut nice and thick, as anything else is tantamount to criminal around these parts. Prepared by our team of expert butchers, a true Barnsley lamb chop contains both the sirloin and fillet.
A double lamb chop, cut from across the saddle of the sheep, this is a famous cut that comes with a great back story. The tale goes like this: in the late 19th century, Barnsley lamb chops were served to farmers on market days; a chop to mirror both the appetite and exuberance of those fine Yorkshire folk.
Inspiration by Chef George Ryle
"Barnsley lamb chops cook beautifully either on a grill over coals or pan roasted. Ideally cooked to a blushing pink, with beautifully rendered, crispy fat. Serve on a bed of barley, cooked in lamb stock, a couple of glazed carrots and a big dollop of mint jelly. Or with purple sprouting broccoli, cooked with lots of chilli, garlic and anchovy - some breadcrumbs fried in olive oil are perfect to sprinkle 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 in 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 this Barnsley chops."
