A Barnsley chop is a double lamb chop, cut across the saddle so you get two loin eyes joined by the fat. It is a bigger, richer plate than a single loin chop, and it wants a little more time. Barnsley Lamb Chops 450-600g is a 450–600g pair. Find them in Barnsley chops and next to ordinary chops in lamb chops.
Pan and grill
Pat dry. Stand the pair fat-edge down in a medium-hot pan for 3 minutes so the fat renders; that is the cooking fat you then use. 4 minutes a side for a pink centre on a thick Barnsley, rest 6 minutes. Probe 58–60°C in the eye. They are thicker than a 1kg frozen loin chop, so the extra minute is earned. Grill: high, fat towards the heat first, then 4 to 5 minutes a side. Do not press them. Salt after the first side so the surface can brown. A pair is two plates, or one very serious plate if you are eating like a butcher on a Friday.
BBQ and oven
BBQ: fat edge first, then 4 minutes a side over medium-direct, then 2 minutes on the cool side if the centre is behind. Oven finish: sear the fat and faces, then 180°C for 8 to 10 minutes. Lamb Chops 900g-1.1kg (Frozen) are the week-night single chops if a Barnsley is more meat than you need; they cook faster. Chumps from lamb chumps are the boneless alternative, a different shape, pan-fried like a small steak.
What to serve
Mint, a potato, something green. The fat on a Barnsley is the point; trim it off before cooking and you have paid for a double chop then thrown the flavour away. Render it, eat some of it, leave the rest. Shop mixed grill if a Barnsley is sharing the pan with a sausage and a gammon. Leftover Barnsley, sliced cold, is a better lunch than most ham. Do not stew them. Do not cook from frozen; defrost in the fridge so the two eyes cook in step.
A 450–600g pair is two dinners, not a nibble for four. If you have four to feed, buy two packs or add a pack of ordinary chops rather than slicing a Barnsley into scraps. The double-eye shape is the point; it wants to stay in one piece on the plate until you cut it.
Fat edge, 4 minutes a side, rest. That is a Barnsley, and it is the chop you cook when a single loin chop looks mean on the plate.