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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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The Barnsley Chop: Cutting and Cooking

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lamb barnsley chops cut at home with a hand saw I’ve worked for years with a lamb and goat farm. Occasionally customers send in requests, and one that caught my eye awhile ago was the Barnsley chop. What is a Barnsley chop, you ask? It’s a saddle chop: a thick, cross-section of the loin that creates a lamb double-chop or double loin chop.

Dry-marinating a lamb barnsley chop with salt and pepper

History 

Accounts seem to vary a bit, like many interesting foods, but one thing that’s certain is the Barnsley chop is a cut most enjoyed in the UK, and from there, specifically Yorkshire.

Most of what I’ve read says that the chop was first served at the Kings Head Hotel, but the Brookland’s Hotel Restaurant in Barnsley, where it’s said to be served to this day also claims to be the place it was first served. Most resources I can find claim it became popular in the 19th century. 

Grilled barnsley chop with cumberland sauce and roasted potatoes

Roasted potatoes are traditional 

Wherever it came from and how we’ll probably never know, but one thing both camps can agree on is that the chop is delicious, and a perfect example of how butchery cuts and fabrication techniques for one animal can vary from place to place.

As this is most popular in the UK, don’t expect to buy Barnsley chops at your local butcher unless you make a special request. If you to find or order some, I’d expect a price of about $15 US per chop. 

Cutting Barnsley Chops

How to Cut 

If you process your own animals at home and are wondering how to cut a Barnsley chop, it’s easy, and faster than cutting racks and individual t-bones from the loin since you’re serving two chops at once. To do it, just cut directly across the saddle at the thickness you want. In the video at the bottom of the post I demonstrate the process with a handsaw.

Cutting Barnsley Chops

Lamb is one of a number of animals you can cut Barnsley chops from. Goat and venison are similar, and I’ve even heard of people cutting them from pork. With cutting, there’s two things to consider that I’ll cover next: thickness, and if you want the belly attached. 

Cleaning Barnsley chops

Brush off bone and meat from the hops after cutting.

Thickness

Older references say that two chops could be taken from an entire saddle, and could weigh as much as 1.6 pounds-a massive chop by any standard. Now, most chops will be the same thickness as a regular lamb rib chop. I prefer my chops about the thickness of 1-2 rib bones. 

Belly, or no belly? 

Some butchers will leave a “tail” on each side of the chop, which is part of the belly. Some chops are strictly the two t-bone chops side-by-side. I like the chops either way, but if you don’t like a fatty chop, you’ll want to buy one without the belly, or cut it off yourself.

a goat saddle roast

A goat saddle with the belly attached. You can also cut chops from lamb and venison.

I prefer my chops without the attached because by the time the loin is perfectly cooked, the may not be, which, if I had to guess, is probably why some think Barnsley chops are tough. I will mention that I do like the occasional t-bone with the belly attached, which is a traditional cut in South Africa. 

Goat Chops with tail cooking in a pan

Loin chops with the belly attached.

Cooking 

How to cook the perfect Barnsley chop is up for debate. Pan roasting, or starting in a pan and baking in the oven is popular, but grilling works too. I’m going to explain the differences in both methods, and why you might choose one over the other.

searing the fat on a lamb barnsley chop

Scoring the chop’s fatty side and rendering in a pan.

The biggest question to consider with cooking the chops in a pan and baking versus grilling is how you like the fat on your chops to taste, or if you eat the fat at all, as the Barnsley can be a very fatty cut. 

Pan Roasting 

Pan roasting, or cooking in a hot pan and putting in the oven, is one of the most popular choices. They can also be griddled or cooked on a flat-top.

To pan roast, put the chop fat-side down in a pan and cook it golden brown before cooking the other, large sides of the chop in the oven. You can cook them on the stove as well, but it can get smoky.

Browned fat on a lamb barnsley double chop

Grilling 

Grilling fatty chops is tricky. Dripping fat can ignite into flames, giving food a bad flavor, but, if you’re careful and cook the chops over hot coals it’s still a good way to cook them. In my opinion, pan roasting is the best way to cook these, but it also takes time and patience, where with grilling you just cook hot and fast. 

A Barnsley lamb chop cooking on the grill

If your guests don’t like the fat on steaks and chops, grilling can be a good option. Don’t carefully render the fatty top if someone’s just going to cut it off and feed it to the dog after dinner. 

Grilled lamb barnsley chop with wild mint sauce and carrots

With Mint sauce.

Grilled lamb barnsley chop with wild mint sauce and carrots
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How to Cut and Cook a Barnsley Chop

A simple demonstration of how to cut and cook Barnsley chops.
Prep Time5 mins
Dry-Brining Time4 hrs
Course: Main Course
Cuisine: American, British
Keyword: Barnsley Chops
Servings: 2

Ingredients

  • Kosher salt, to taste
  • Fresh ground black pepper, to taste
  • 2 Barnsley Chops

Instructions

Dry brining

  • Season the chops all over with salt and pepper and allow to rest in the fridge, uncovered for a couple hours or overnight.
  • Preheat an oven to 350 F (gas mark 4).

Pan Roasting

  • To cook, put the chops fat-side down in a pan on medium-high heat. If they threaten to fall over, secure them with a toothpick. You can also grill the chops if you prefer.
  • Cook the chops until the fat renders and becomes crisp, about 5-10 minutes.
  • Put the chops cut-side down in the pan, increase the heat to high for a minute, then put in the oven. Turn the chops at the 2 minute mark. When the chops are medium (140F) remove the chop(s) and rest for 5 minutes, then serve on warm plates.

Accompaniments

  • Mint sauce, Cumberland sauce, or a wedge of lemon are perfect accompaniments. Serve with chips (roasted potatoes) and fresh vegetables.

Video

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Alan Bergo
Morels: the only wild mushroom I count by the each Morels: the only wild mushroom I count by the each instead of the pound. 

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76 for me and 152 for the group. Check your spots, and good luck! 

#morels #murkels #mollymoochers #drylandfish #spongemushroom #theprecious
The first time I’ve seen fungal guttation-a natu The first time I’ve seen fungal guttation-a natural secretion of water I typically see with plants. 

I understand it as an indicator that the mushrooms are growing rapidly, and a byproduct of their metabolism speeding up. If you have some clarifications, chime in. 

Most people know it from Hydnellum 
peckii-another polypore. I’ve never seen it on pheasant backs before.

Morels are coming soon too. Mine were 1 inch tall yesterday in the Twin Cities. 

#guttation #mushroomhunting #cerioporussquamosus #pheasantback #naturesbeauty
Rain and heat turned the flood plain forest into a Rain and heat turned the flood plain forest into a grocery store. 

#groceryshopping #sochan #rudbeckialaciniata #foraging
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Case in point: preboggion, a mixture of wild plants, that, depending on the reference, should be made with 5-23 individual plants. 

Here’s a few mixtures I’ve made this spring, along with a reference from the Oxford companion to Italian food. 

The mixture should include some bitter greens (typically assorted asters) but the most important plant is probably borage. 

Making your own version is a good excercise. Here they’re wilted with garlic and oil, but there’s a bunch of traditional recipes the mixture is used in. 

Can you believe this got cut from my book?!

#preboggion #preboggiun #foraging #traditionalfoods
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This is my kind of tip though: a handmade buckskin bag with a note and a handful of bleached snapping turtle claws. 😁😂 

Sent in by Leslie, a reader. 

Smells like woodsmoke and the cat quickly claimed it as her new bed. 

#buckskin #mailsurprise #turtleclaws #thisimylife #cathouse
Bluebell season. Destined for a Ligurian ravioli Bluebell season. 

Destined for a Ligurian ravioli as a replacement for the traditional borage greens. 

#mertensiavirginica #virginiabluebells #spring #foraging
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