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Barnsley Hogget Chop

5.0
Barnsley Lamb Chop
Barnsley Lamb Chop
Gerard King

Gerard's Suggestion

"I like to cook these in a griddle pan, seasoned lightly with Maldon sea salt and a little garlic and rosemary. Using some tongs, stand the chop up with the fat down to get that lovely crispy texture. They take a bit longer to cook than you think; you do need to get some heat into the bone. "
New

Barnsley Hogget Chop

5.0
pasture-fed
native breed
dry-aged

Our Barnsley Hogget chops are big, bold and full of flavour. A robust and easy supper!

£19.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Barnsley Hogget Chop...

  • Robust and hearty chop for supper
  • Wonderful flavour 
  • Easy and quick to cook.

The exact definition of a Barnsley chop varies from region to region. I interpret them as a hearty 'Double' Hogget Loin Chop - cut across the saddle, through the joints. This makes for a pretty big chop.

Our pasture-fed hoggets have had the best part of two springs and summers grazing on wild flowers and grasses. The extra grazing time really does make a huge difference to the flavour.  They arrive whole for us to butcher on site, after the dry-aging process (we like to hang our hogget for a minimum of 10-14 days to make the most of this tender and flavourful meat).

Barnsley chops have all the wonderful attributes you want from excellent, heritage breed hogget. As well as the tender loin, there is a good coating of fat around the 'eye' of the chop, which we trim to just the right levels. This fat is packed full of omega 3 goodness and flavour, and it helps baste the meat during cooking. These chops are a real treat: big, hearty and wholesome.

A delicious and simple supper, one chop each. 

Gerard King

Gerard's Suggestion

"I like to cook these in a griddle pan, seasoned lightly with Maldon sea salt and a little garlic and rosemary. Using some tongs, stand the chop up with the fat down to get that lovely crispy texture. They take a bit longer to cook than you think; you do need to get some heat into the bone. "

Want to know more?

Our hogget is sourced exclusively from local Suffolk farms that share our ethical and environmental values. We are proud to work with dedicated farmers such as Hugh Crossley at the Somerleyton Estate, Alan Peck at Erpingham, and John and Alice Pawsey at Shimpling Park Farm. These close relationships with trusted farmers allow us to uphold the highest standards, delivering hogget that is rich in flavour, tender, and sustainably produced.

These exceptional, heritage breed animals are between 12-24 months old and have had the best part of two summers grazing on the wild flowers and grasses of this quiet corner of Suffolk. The extra grazing time really does give hogget the most excellent flavour, and unlike mutton it can be very tender, so doesn't always require such a low, long cook.

Because we are a whole-carcass butchery our pasture-fed hoggets arrive whole, so we butcher on site after dry-aging. We like to hang our hogget for a minimum of 10-14 days to make the most of this tender and flavourful meat.

On occasions during the year, we are delighted to offer Organic Hogget from Shimpling Park, near Lavenham. Since converting to organic farming in 1999, Shimpling Park has flourished, nurturing its pastures without artificial chemicals. We highly recommend trying this wonderful organic hogget when it's available, simply select 'Shimpling Park Organic' from the dropdown above.

What our customers say