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Barnsley Chops

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.

Available for delivery:

Tuesday to Saturday

Cooking Instructions

The mighty double-loin chop stands up to a lot of flavour - try toasted and ground cumin, coriander and mustard seeds with a little lemon zest, rubbed all over the chops and left to marinate for a few hours. Sear in a hot pan for a slightly pink middle.

Storage Advice

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. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.