Lamb Barnsley Chops

Full product description

Go classic with Barnsley chops—thick, double lamb loin chops cut across the bone for a juicy, flavour-packed eat. They sear to a gorgeous crust in a hot pan or on the BBQ, then rest to a tender, blushing centre. Keep it simple with salt, pepper, rosemary and a knob of butter, or add garlic and lemon for a bright lift. Proper pub favourite, done right at home.

Why you’ll love it

• Double loin, bone-in for extra flavour and juiciness

• Thick-cut chops that cook evenly and rest beautifully

• Hot-and-fast friendly: pan, grill or BBQ

• Great for a quick midweek supper or a smart weekend plate

Cut details

• Barnsley chops (double lamb loin chops), bone-in

• Typically cut 2.5–3 cm thick (sizes vary by batch)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry, season well.

2. Pan/Grill: High heat 3–4 mins per side to brown, then reduce heat or rest off the pan.

3. Thicker chops (pan + oven): Sear, then finish at 180°C (fan 160°C) for 4–8 mins.

4. BBQ: Sear over high heat 2–3 mins per side, then move to indirect heat to finish, lid on.

5. Centre temps (guide): Rare ~52–55°C, Med-rare 57–60°C, Medium 63°C, Med-well 68–70°C.

6. Rest 5–8 mins; slice and serve.

Serving ideas

• Garlic, rosemary & butter with crushed new potatoes and greens

• Lemon & herb with grilled courgettes and a green salad

• Mint salsa verde with roast carrots and pan juices

• Middle Eastern twist: cumin, paprika and yoghurt, warm flatbreads on the side

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

What makes a Barnsley chop different?
It’s a double loin chop—two medallions either side of the bone—thicker and juicier.

Can I cook them pink?
Yes—whole lamb cuts can be served blushing; follow the temperature guide and rest well.

Do they need marinating?
Not essential. Salt, pepper, rosemary and a little butter do the job. Lemon or garlic adds a fresh lift.

Good for BBQ?
Brilliant—sear hot, then finish over indirect heat with the lid down.