Barnsley Lamb Chops 2 x 300g

Grass-fed, native breed lamb.

1. Take the chops out of the fridge, remove the packaging, pat dry with kitchen paper, place on a plate, and allow to reach room temperature.
2. Lightly oil* the chops and season generously with coarse sea salt and cracked black pepper.
3. Heat a non-stick pan or cast-iron skillet over low to moderate heat.
4. Place the chops rind-side down in the dry pan, balanced against each other, and let the fat render for approximately 5-minutes.
5. Increase the heat to high, and once the pan is smoking, turn the chops onto their sides and reduce the heat slightly.
6. Cook for 90-seconds on one side, resisting the urge to move them to allow a rich golden crust to form.
7. Repeat on the other side then turn every 30-seconds or so for a total cooking time of 6-8 minutes, best eaten medium-rare.
8. Remove from the pan and let rest for 6-minutes.

*Select an oil with a high smoking point and neutral flavour.

Available on our journal: a comprehensive guide on How to Cook Barnsley Chops, plus George Ryle’s Barbecued Barnsley Chops recipe with charred flat beans and black olive dressing.

Swaledale lambs roam freely across the Yorkshire Dales, migrating between valleys and hilltops, foraging as they go. The limestone pastures provide a unique range of herbs, grasses, and wildflowers, creating a rich, deep colour and distinctive flavour in the lamb. Robust and slightly sweet, Swaledale lamb also has a subtle herbal undertone, unmistakably capturing the essence of Yorkshire. Swaledale Barnsley Chops are Always Fresh, Never Frozen®, expertly prepared to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.