We love our Barnsley Lamb Chops cut nice and thick, as anything else is tantamount to criminal around these parts. Prepared by our team of expert butchers, a true Barnsley lamb chop contains both the sirloin and fillet.

A double lamb chop, cut from across the saddle of the sheep, this is a famous cut that comes with a great back story. The tale goes like this: in the late 19th century, Barnsley lamb chops were served to farmers on market days; a chop to mirror both the appetite and exuberance of those fine Yorkshire folk.

Inspiration by Chef George Ryle
"Barnsley lamb chops cook beautifully either on a grill over coals or pan roasted. Ideally cooked to a blushing pink, with beautifully rendered, crispy fat. Serve on a bed of barley, cooked in lamb stock, a couple of glazed carrots and a big dollop of mint jelly. Or with purple sprouting broccoli, cooked with lots of chilli, garlic and anchovy - some breadcrumbs fried in olive oil are perfect to sprinkle over the top of this ensemble.

Hasselback potatoes would be a sensible option; cooking them in lamb fat rather than oil is a fitting twist for this dish. Swiss chard or red Russian kale, steamed and then dressed in oil, garlic and a touch of lemon zest would be a good bedfellow to those naughty little spuds. Alternatively, perhaps a simple but unfailingly delicious side of creamed spinach, done properly it is a dish of depth and comfort and a perfect accompaniment to this Barnsley chops."