Barnsley Chop
A generous double-loin chop taken from the middle of the rib, suited for grilling and frying. Also great for slow cooking, which is how it got its name. This cut was made famous by the Brooklands Hotel in Barnsley, where it was slow-cooked in a rich gravy for hours until the meat was sticky and melting. Our lamb is slow-grown and grass fed. We source a variety of breeds from a selection of small family farms.
Average weight 250g.
£12.45
The mighty double-loin chop stands up to a lot of flavour - try rubbing with toasted and ground cumin, coriander and Mustard seeds plus a little lemon zest, then leave to marinate for a few hours. Sear in a hot pan for a slightly pink middle.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
