Updated 30 September 2026
If you've seen a Barnsley chop on a pub menu or at the butcher's and wondered why it is so much bigger than a normal lamb chop, here is the answer. A Barnsley chop is a double lamb loin chop, cut right across the saddle so you get both sides of the loin joined in the middle. It is a proper plate-filling chop, and one of the best ways to enjoy British-style lamb.
Quick answer: a Barnsley chop is a thick, double-sided lamb chop cut across the whole saddle (both loins) rather than from one side. It usually includes both eyes of the loin, a piece of fillet and a strip of fat, all held together by the backbone. Pan-fry or grill it for 4–5 minutes a side for pink.
Where the Barnsley chop comes from
The name is linked to Barnsley in South Yorkshire. The usual story is that the chop was first served at the King's Head Hotel in the town in the mid-1800s, as a hearty meal for local market traders. Whatever the exact origin, the name stuck, and a Barnsley chop now means the double loin chop wherever you buy it in the UK.
Barnsley chop vs loin chop vs cutlet
| Cut | Where from | What you get |
|---|---|---|
| Barnsley chop | Across the whole saddle (both loins) | Double chop: two loin eyes, some fillet, fat and backbone |
| Loin chop | One side of the loin | Single "T" chop: loin eye and a little fillet |
| Lamb cutlet | The rack (best end) | Small chop with a long, clean rib bone |
| Chump chop | Where the loin meets the leg | Meaty, boneless or with a little bone |
So a Barnsley chop is essentially two loin chops that haven't been separated. That makes it thicker, juicier and harder to overcook.
How to cook a Barnsley chop
- Room temperature. Take the chops out of the fridge 30 minutes before cooking. Pat them dry.
- Season with salt, pepper and a little rosemary or thyme. Rub with oil.
- Render the fat. Stand the chop on its fatty edge in a hot, dry pan for 2–3 minutes until the fat is golden and has melted into the pan.
- Sear. Lay it flat and cook for 4–5 minutes a side for pink, or 6 minutes a side for medium.
- Rest for 5 minutes on a warm plate.
You can also grill the chops under a hot grill for 5–6 minutes a side, or sear them and finish in the oven at 200°C (180°C fan) for 8–10 minutes. The Food Standards Agency says whole cuts of lamb such as chops can be served pink as long as the outside is properly cooked. Full recipe: how to cook Barnsley lamb chops.
What to serve with a Barnsley chop
Keep it classic: minted new potatoes or chips, buttered peas, and a spoonful of homemade mint sauce. Or brush on Middletons Garden Mint Glaze 110g (£1.99) for the last minute of cooking. Redcurrant jelly, rosemary gravy and a salsa verde all work too. See Barnsley lamb chops with mint sauce.
Buying Barnsley chops
Our Barnsley Lamb Chops 450-600g (£10.99) is two chops weighing 450–600g together, so one chop is a generous portion for one person. Look for a good strip of creamy fat around the edge, which bastes the meat as it cooks. Browse our Barnsley chops and the whole lamb range.
How thick is a Barnsley chop?
Usually about 2.5–4cm thick, and much wider than a single loin chop because it spans the whole back. That thickness is what lets you get a good crust on the outside while keeping the middle pink.
Barnsley chops on the barbecue
A Barnsley chop is one of the best things you can put on a barbecue, because its thickness and fat edge stand up to the heat. Get the coals hot and ash-grey, and oil and season the chops well. Sear them over direct heat for 3–4 minutes a side, then move them to the cooler side with the lid down for another 4–5 minutes for pink. Watch for flare-ups as the fat renders, and move the chops away from any flames. Rest for 5 minutes, then serve with a sharp salad, flatbreads and a yoghurt and mint dressing.
Other lamb cuts to try
If you like Barnsley chops, try a whole leg of lamb for Sunday, slow-cooked shanks for a winter night, or read about hogget and mutton and our lamb cuts guide.
Barnsley chop FAQs
What is a Barnsley chop?
A double lamb loin chop, cut across the whole saddle so it contains both loins joined by the backbone. It is much bigger and thicker than a regular loin chop.
Why is it called a Barnsley chop?
It is named after Barnsley in South Yorkshire, where it is said to have first been served at the King's Head Hotel in the mid-1800s.
How long do you cook a Barnsley chop?
Render the fat edge for 2–3 minutes, then cook for 4–5 minutes a side for pink or 6 minutes a side for medium. Rest for 5 minutes.
Is a Barnsley chop the same as a lamb loin chop?
Not quite. A loin chop comes from one side of the loin. A Barnsley chop is cut across both sides, so it is effectively two loin chops still joined.
Can you cook Barnsley chops in the oven?
Yes. Sear them in a hot pan, then roast at 200°C (180°C fan) for 8–10 minutes for pink, and rest before serving.