What is a Barnsley Chop?

what-is-a-barnsley-chop
The famous Barnsley Chop. Elaine Lemm

A Barnsley chop is essentially a Northern name (the clue is in the name, Barnsley is in Yorkshire in the North of England), from its northern roots, though, the name has stuck 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

I already know that there will be a dispute over the origins of the chop since many claim the honor. The Barnsley Chop 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 tot he 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 chop 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 and you can find the recipe here:​Barnsley Chop with Devilled Kidneys and a Nettle Sauce, James Macenzie.

A Barnsley Chop is also known as a  saddle chop, or double loin chop