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Barnsley Lamb 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. "

Barnsley Lamb Chop

5.0
pasture-fed
native breed
dry-aged

Our Barnsley Lamb chops are big, bold and full of flavour. Easy to cook too!

£25.00
(0 in basket)
Shipping calculated at checkout.

Why you will love our Barnsley Lamb Chop...

  • Lamb slowly reared on the varied pastures of East Suffolk
  • Lamb is hung for a minimum of 7-10 days
  • Easy and quick to cook.

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

Barnsley chop have all the wonderful attributes you want from good heritage breed lamb.  There is a good coating of fat around the 'eye' of the chop and we trim this fat to just the right levels.  This fat is packed full of omega 3 goodness, flavour and helps baste the meat during cooking. These chops are a real treat: big, hearty and wholesome.

Our exceptional, local, heritage breed hogget is between 12-24 months old and has had the best part of two summers grazing on the wild flowers and grasses of this quiet corner of Suffolk. These lovely animals are shepherded by our enlightened sheep farmers who care deeply about their welfare and husbandry. 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 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.

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 pasture-fed lambs spend their lives grazing the rich meadows along the East Suffolk coast. Their diet of wild grasses and herbs gives the meat its distinctive character and taste. We always hang our lamb for at least a week, which enhances its flavour and really helps the texture and tenderness.

At certain times of the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Shimpling Park, which went organic in 1999, produces exceptional-quality lamb thanks to its thriving natural pastures. When it's available, you can select the 'Shimpling Park Organic' option above - it's well worth a try.

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