What is a Barnsley Chop?
How to cook Barnsley chops: As the name suggests, the Barnsley chop originates from the Yorkshire mining town of Barnsley. The story goes that after a long day down the pits, the miners needed larger, more substantial chops to satisfy the appetite that a day of hard labour creates. To meet this demand, a local butcher decided to cut a double chop from the back of the lamb saddle, or short saddle, which includes both the loin and fillet meat. The result was a hearty feast fit for even the most ravenous miner.
Barnsley Chop Cooking Times
In our opinion, a Barnsley chop is best cooked to a blushing medium, with a bit of time taken to render some of the fat that covers the chop, followed by a short resting period. Whether you’re pan-roasting or cooking on a barbecue (both excellent options), expect a total cooking and resting time of around 25-minutes.
How to Cook Barnsley Chops on a Barbecue
- Take the Barnsley chops out of the fridge, remove the packaging, pat dry with kitchen paper, place on a plate, and allow to reach room temperature.
- Light the barbecue and let the coals burn down until they are ashed over and glowing.
- Generously season the chops with sea salt.
- Stand the chops upright on the grill with the fat side down. Use a pair of tongs to support them as they cook and begin to render the fat. This process requires patience, allowing up to 15-minutes over a low heat. Move the chops around regularly so all the fat has a chance to render evenly.
- Once the fat is nicely browned and crisp, lay the chops flat on their sides and move to a hotter section of the grill. Cook for 5-7 minutes, flipping every 30-seconds. If the fat fuels flames that become too intense, briefly move the chops away from the grill to allow the flames to die down.
- Once cooked, remove from the grill and let the chops rest for at least 10-minutes.
- Carve away from the bone and enjoy!
Top Tips for Cooking Barnsley Chops on a Barbecue
- Glaze the Barnsley chops with a well-reduced lamb stock as they cook, brushing it on just before flipping. This will create a rich, umami glaze on the meat.
- For an aromatic seasoning, blitz a handful of deep-fried rosemary leaves with some sea salt and sprinkle over the chops after cooking.
- Allow plenty of time for the Barnsley chops to rest after cooking. Being on the bone, they truly benefit from a good resting period.
Lamb Barnsley Chop Recipes
For a standout barbecue dish, George Ryle’s Barbecued Barnsley Chops Recipe with charred flat beans and black olive dressing is a must-try. The rich umami of the black olives beautifully enhances the tender, smoky lamb, while the charred beans introduce texture and a hint of bitterness that balances the flavours on the plate. Perfect for summer gatherings or a delicious weekend cookout.
Another fantastic pairing is a fresh potato salad dressed in a zesty green sauce loaded with mint and red wine vinegar – a classic accompaniment that brings a light, herbaceous contrast to the lamb’s depth. You could also serve with grilled courgettes or marinated tomatoes to add even more colour and fresh flavours to the dish.
For a heartier option, pair your chops with a side of buttery mashed potatoes or roasted new potatoes with rosemary. A drizzle of lamb jus or a dollop of mustard cream on the side adds extra richness and makes for a truly memorable meal.
Whether you keep it simple or go for bolder pairings, Barnsley chops are the perfect centrepiece for any outdoor feast.