Barnsley Chop
A Yorkshire butcher’s cut, taken thick through the saddle for depth of flavour and a generous portion on the plate. This is lamb as it should be, with enough fat to baste the meat as it cooks and give you a rich, clean finish.
Cook it hot and fast, either in a pan or over coals, then rest it well. Keep it simple with salt, pepper, and perhaps a little rosemary or garlic. Serve pink, with something fresh alongside to cut through the richness.
Weight: 280–300g ℮
