What They Are and How to Cook Them

If you have ever stood at a butcher’s counter and wondered what the difference is between Barnsley chops and lamb loin chops, you are not alone. Coming from the exact same section of the animal, they share the same flavour profile and cook in almost identical ways. The distinction is simply one of size and presentation.

This guide covers:

1. What a Barnsley chop is and where it comes from

2. What a lamb loin chop is

3. Step by step instructions for pan frying, grilling, and air frying

4. Our favourite side dishes and leftover ideas

1. What is a Barnsley chop?

A Barnsley chop is a double loin chop; two loin chops cut together as one thick, T-bone shaped piece. Named after Barnsley in South Yorkshire where it became a local speciality, it was traditionally served in the town’s hotels and chop houses as a generous, no-nonsense portion. Master butchers have been cutting it this way for generations.

Sourced from Roger Swift’s local farm in Shropshire and lovingly prepared by our master butchers in store, our 100% British Barnsley Chops guarantee a properly substantial piece of meat on the plate. We cut these thick, with a minimum weight of 260g per chop.

2. What is a lamb loin chop?

The lamb loin chop is cut individually from the loin section, right between the rib end and the leg. Featuring a T-shaped bone running through the centre, the larger side carries the succulent loin muscle while the smaller side carries the fillet. As a clean and neat cut, it cooks very quickly and serves as a highly versatile everyday option.

Our locally farmed (Shropshire), free range Lamb Loin Chops are absolute bestsellers. Prepared in house, they are available in minimum 400g packs of four. You can choose them plain, or let us do the prep work by ordering our popular minted version.

3. How to cook Barnsley chops

Pan fried

1. Remove the meat from the fridge 20 minutes before cooking. Season generously with sea salt on both sides.

2. Heat a heavy based pan (cast iron if you have one) over a high heat until smoking hot. Add a little oil.

3. Place the chop fat side down first for 2 minutes to render the fat and get colour on the edges.

4. Lay the chop flat and cook for 4 to 5 minutes per side for a pink finish.

5. Add a knob of butter, a crushed garlic clove, and a sprig of rosemary to the pan in the final 2 minutes. Baste continuously.

6. Rest for 3 minutes before serving.

On the grill or barbecue

Season with salt and olive oil. Grill on a high heat for 5 to 6 minutes per side. Getting a great char on the fat edges is part of the point, making this cut perfect for summer cooking.

 

Internal temperature: Target 63°C for a lightly pink centre. Target 68°C for fully cooked through. Both are correct depending on preference; however, the Barnsley chop at 63°C is particularly good.

Air fryer tip: Use the air fryer at 190°C for 10 to 12 minutes, turning once at the 6 minute mark. Rest for 3 minutes. This is a highly effective method that produces a good crust with zero mess.

How to cook lamb loin chops

The method for lamb loin chops is identical to the Barnsley but requires reduced timings. Pan fry over a high heat for 3 to 4 minutes per side for a pink finish, or 4 to 5 minutes to fully cook them through. If using an air fryer, set it to 190°C for 8 to 10 minutes, turning once halfway.

Internal temperature: Target 63°C for pink, or 68°C to be fully cooked through.

4. What to serve with lamb chops

Nick’s preference on record: minted gravy, mashed potato, and seasonal greens. This is not a complicated recommendation and it is absolutely never wrong.

• Eric Lyons Potato Gratin (a brilliant alternative to mash) and Traditional Gravy mixed with a spoonful of our Concentrated Mint Sauce

• Roasted new potatoes with fresh rosemary

• Sweet Mint Jelly alongside (always)

• Wilted greens, tenderstem broccoli, or buttered peas

Leftover tip: Any leftover chop meat sliced off the bone works incredibly well added to a lamb fried rice with egg, spring onion, and a little soy sauce. It is a fantastic use of a small amount of premium meat.

Want to explore more of our lamb selection and our butcher’s tips for your next meal? Discover, compare, and learn about every cut in our Master Lamb Guide HERE!