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Barnsley Lamb Chops (700g)


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The Barnsley Chop is unique and special lamb chop cut. Essentially, it is a double loin lamb chop cut from the saddle roast. Named after the town of Barnsley in Yorkshire, this is a larger cut of meat that’s perfect for grilling or pan-frying. You’ll rarely find it in supermarkets, but it’s a popular choice with butchers. So if you’re looking for something a bit different, why not give the Barnsley chop a try?

    • Origin: South Africa
    • Feed: Free-Range (supplemented with grain in drought conditions)
    • Frozen/Chilled: Frozen
    • Portion: 4 x 170g (700g)


What is a Barnsley Chop?

A Barnsley chop is a cross-section across from the lamb’s loin. This produces a double-sided loin chop with a bone in the middle and a little fillet underneath. It is cut across the saddle, and is sometimes referred to as a saddle chop.

Depending on the size of the lamb, the chop can weigh between 180-220g. Barnsley chops are common in the U.K and have been a culinary conversation in recent years. The meat is very tender and the bone and fat imparts additional flavour into the meat.

Renowned Chef James Mackenzie featured this on the menu at the Michelin-starred Pipe and Glass Inn in South Dalton near Beverley. In that dish, Mackenzie served it with a nettle sauce.

How to Cook

Pan-frying then finishing the Barnsley chop in the oven is a preferred cooking method. It does require a longer cooking time than an ordinary lamb chop. However, just like the latter, the cooking time remains short. The chop must also be rested once cooked to soften the meat.

Often left relatively pure with simple seasonings, it is delicious when served with a little gravy and fresh vegetables on the side. It’s also common to find Barnsley chops served as part of a mixed grill of meats, but this is only for serious carnivores.

  1. Preheat the oven to 190C / 375F
  2. Heat a heavy-based frying pan with 1 tablespoon of oil.
  3. Lay the chop on a board and season with a little salt and pepper.
  4. Place the chop into the heated oil and cook for two minutes on one side, then turn over and cook for the same time on the other side.
  5. Using a pair of tongs lift the chop and place the fat edge on to the pan and cook for a minute or so. Place the chop on a baking sheet.
  6. Put the baking sheet into the preheated oven and cook for 6 minutes.
  7. Remove the chop from the oven, cover with foil and leave in a warm place to rest for 5 minutes.
  8. Serve on hot plates.



Storage & Preparation