Lamb Barnsley Chops

A proper chop for a proper meal. The Barnsley chop is a double loin chop — a generous, bone-in cut that's as satisfying to cook as it is to eat. Hand-prepared by our butchers from quality local British lamb, it's the kind of cut that deserves a plate worth talking about.

Pair with braised red cabbage slow-cooked with apple, cranberries, onion, and a strip of orange peel for a sweet, tangy depth that's made for lamb. Alongside, a dish of creamy gratin potatoes — layered, golden-topped, and rich — to round off a meal that's hearty, elegant, and completely satisfying.

• Barnsley double loin chops, hand-prepared by our butchers
• Quality British lamb
• Perfect with braised red cabbage with apple, cranberries & orange peel
• Serve with creamy gratin potatoes
• A hearty, impressive meal for any occasion

How to Cook

Braised Red Cabbage: Finely shred half a red cabbage and place in a heavy-based pan with a sliced onion, one peeled and diced apple, a handful of dried cranberries, a strip of orange peel, a splash of red wine vinegar, and a tablespoon of brown sugar. Add a small knob of butter, season well, cover, and cook on a low heat for 45–60 minutes, stirring occasionally, until tender and glossy.

Gratin Potatoes: Preheat your oven to 180°C (160°C fan / Gas 4). Thinly slice potatoes and layer in a buttered baking dish, seasoning between each layer. Pour over double cream mixed with a crushed garlic clove, top with grated cheese, and bake for 50–60 minutes until golden and bubbling.

Barnsley Chops: Remove from the fridge 20 minutes before cooking. Season generously with salt and pepper. Heat a griddle pan or heavy frying pan until very hot and cook the chops for 4–5 minutes each side for a blush of pink, or longer if preferred. Rest for 5 minutes before serving.

Serves: 1 chop per person