"Barnsley chop" is a Northern name (the clue is in the name, Barnsley is in Yorkshire in the North of England). Though a Barnsley chop is also known as a saddle chop, the name has stuck from its northern roots and become the definitive name for what is essentially a double loin lamb chop.
A Barnsley chop is taken from right across the loin, which becomes a double-sided chop. It is sometimes referred to as a saddle chop as it is cut across the saddle, producing the double loin chop with a little under fillet all in one.
The Origins of the Barnsley Chop
Many claim the honor of the Barnsley chop's origins. It is believed to have originated at Brooklands Hotel, in Barnsley, where it is still served. They are adamant that they are the originators, but some claim the Kings Head pub in Barnsley is the place.
How to Cook a Barnsley Chop
Preheat the oven to 180 C / 375 F / Gas 5
The Barnsley Chop needs a longer cooking time than an ordinary lamb chop, but, like the latter, the cooking time is short, and the chop must also be rested once cooked to soften the meat.
Heat a heavy-based frying pan with a tablespoon of oil. Lay the chop on a board and season with a little salt and pepper. Place the chop into the heated oil and cook for three minutes on one side, then turn over and cook for the same time on the other side. 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 to a baking sheet.
Put the baking sheet in to the pre-heated oven and cook for 8 minutes. Remove the chop from the oven, cover with foil and leave in a warm place to rest for 5 minutes.
Serve on hot plates. Delicious with a little gravy, and fresh vegetables. Barnsley chops are also served as part of a mixed grill, but this is only for serious carnivores.
The Barnsley chop has also been elevated in recent years when renowned Chef James Mackenzie featured it on his menu at Michelin-starred Pipe and Glass Inn, South Dalton near Beverley. Here James served it with a nettle sauce.