What in the world are Barnsley Chops?
I know they come from the lamb but what part? Why are they called Barnsley? How should they be served? Do most butchers know about them?
There is much confusion over what consists of a true Barnsley chop! To most butchers in Britain it is a butterflied chop taken right across the loin - so a double sided chop. But traditional butchers in Barnsley itself, cut it as a very thick chop cut just over the kidney on one side only.
I'm grilling this one tonight, along with tomato halves and sliced eggplant. Obtained from Nick Macri of La Divisa Meats, Reading Terminal Market, Philadelphia.