The origins of the Barnsley Chop are claimed by many, and who wouldn’t want to take the glory for this lamb-based legend? Nonetheless, it’s accepted that it dates back to the mid-1800s and is popular to this day. A deliciously quick and satisfying supper.
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What is a Barnsley Chop?
Short answer: A lamb chop
Proper answer: A double-loin lamp chop, cut across the saddle to leave a bone in the centre and a little fillet underneath (a Yorkshire portion). Since it’s cut across the saddle, it’s sometimes referred to as a saddle chop – how dare they?
Where did it originate?
The origins of the Barnsley Chop are claimed by many, and who wouldn’t want to take the glory for this lamb-based legend? Nonetheless, it’s accepted that it dates back to the mid-1800s.
Some say it was created as a hearty meal for farmers dining at Barnsley’s Kings Head Hotel. Others believe it to have originated at Brooklands Hotel, where it is still served and it’s certainly known as the ‘spiritual home’.
Where to eat a Barnsley Chop
Of course, your best bet is to take a trip to Barnsley. Many a menu features this local hero, but the stand-out favourite is:
- The Brooklands Restaurant the “Home of the Barnsley Chop”
That said, the prestige of the Barnsley Chop travels far and wide, not least on a Michelin Star restaurant menu elsewhere in Yorkshire! James Mackenzie at the Pipe and Glass in South Dalton near Beverley served it with a nettle sauce – delicious. .
The Perfect Barnsley Chop Recipe
First up, you’ll need to source your chop. The degree of butchery required places it beyond the realms of most supermarkets, so your best bet is a butcher. Try:
- Visit the Butchers in Barnsley Markets
- Head to Rob Royd Farm Shop in Worsbrough
- Visit the Farm Shop at Cannon Hall
- Order online at Swaledale Online Butchers
Next up, get to cooking. Pan-frying then finishing the Barnsley chop in the oven is the preferred method. It does require a longer cooking time than an ordinary lamb chop because it is of course not your average cut. However, the cooking time remains short making it an ideal supper to feed a hungry crowd. Make sure you rest it once cooked to soften the meat.
- Preheat the oven to 180 C / 375 F / Gas 5.
- Heat a frying pan with 1 tablespoon of oil.
- Season the chop with a little salt and pepper.
- Place the chop into the heated oil and cook for three minutes on each side.
- Lift the chop, place the fat edge onto the pan and cook for a minute or so.
- Place the chop on a baking tray and bake in the oven for 8 minutes.
- Remove the chop from the oven, cover with foil and leave in a warm place to rest for 5 minutes.
- Serve.
Serving suggestion: Simple is best to let the Barnsley Chop be the star of the show. Delicious with fresh vegetables and lashings of gravy.
Fun Fact
Legend has it that at one time, whilst dining at The King’s Head – now The White Bear – King Edward the Eighth struggled to finish his ample Barnsley Chop.
Barnsley
Barnsley has a lot to offer, from beautiful countryside and a rich heritage to exciting shopping and unique family-friendly attractions. For a fantastic day out in Yorkshire, look no further than Barnsley.
That is not a Barnsley chop – it is just a double chop. The proper Barnsley chop that used to be served at the original Brooklands is a small saddle of lamb consisting of 4 or 5 double chops cooked long and slowly in the oven not just one chop from a saddle and the only place I know that still serves it is Beatson House, Cawthorne, Barnsley.
Quite right good sir! at the very leas a saddle of three pairs!!!
the authentic Barnsley chop was half the saddle and weighed approx. 1lb 6oz making two chops per southdown sheep ,which is still served at beatson house and not the modern imitation which is just a normal butterfly chop.