14 Days Dry-Aged Texel Barnsley Chop
Farm: North York Moors National Park
Shelf Life: 6 Days
Taken from right across the loin to provide a two-sided cut of flavoursome, wholesome lamb, the Barnsley Chop is ideal for big appetites and is well suited to frying or griddling. With outstanding natural succulence and juicy flavour, these Barnsley Chops reflect the quality of the lush pastures where our flocks mature on diets of wild flowers, herbs, and natural grasses.
The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints
Tasting Notes: Delicate, Sweet, Rounded
Taken from the loin the Barnsley Chop is instantly recognisable for its curvy symmetry, and is a staple of British butchery boards. The loin is considered the most valuable part of the lamb, with the meat here very flavoursome and tender. Matured to concentrate the flavour, these steaks are sourced from small farms in the Dales and Fells to promise only the best quality.
The quality of our free-range lamb makes for delicious chops, perfect for wholesome and nutritious mid week meals. To fry, add to a hot pan on a high heat, cooking for four to five minutes on each side for a medium rare finish, before leaving to rest for a few minutes. Serve with minted peas, grilled tomatoes, and buttery mashed potato for a quick meal with plenty of quality.
|Our recipe tips for cooking your Barnsley Chop|