Barnsley Chop 250-350g

Sometimes referred to as a saddle chop, this is my favourite lamb cut for grilling. It is cut across the saddle, producing a double loin chop, which includes the little under fillet all in one.

Apparently this chop originated in the Kings Head pub in Barnsley in 1849 to provide a substantial lunch for local farmers. The chops were also served at the celebration of the opening of Barnsley town hall in 1933.

These chops shouldn’t have too much fat on them, as the fat is difficult to render down during cooking, so trim away any excess beforehand. Along with cutlets, a Barnsley chop is probably the most consistent lamb chop as it is cut from the prime joint.