Barnsley Chops

A Barnsley Chop is a double-lamb chop made by cross-cutting through a saddle of lamb.

It is actually two chops with their rib bones still joined at the top, where the spine is.

A Barnsley Chop will weigh about 2 to 3 pounds (900g to 1 1/3 kg) before cooking (3 pounds / 1 1/3 kg if mutton instead of lamb.)

Serve 1 per person. Can be grilled, fried, baked or roasted.
Popularized by the Brooklands Hotel in Barnsley, in Yorkshire, England, a former mining town.

Also called:

Agneau d'herbe, Agneau de Bergerie, Agneau de Boucherie, Agneau de Lait des Pyrénées, Barnsley Chops, Baron of Lamb, Carré of Lamb, Ground Lamb, Lamb's Fry, Lamb Fell, Lamb Fore End, Lamb Ribs, Lamb Tongue, Lamb, Paillard of Lamb, Pauillac Lamb, Pavé of Lamb, Salt Marsh Lamb, Scottadito, Sisteron Lamb, Stewing Lamb, Suckling Lamb

Baluchi Sheep, Lamb and Mutton Cuts -- British, Lamb and Mutton Cuts -- North American, Mutton, Sheep, Wensleydale Sheep

Affettati, Beef, Goat, Minced Meat, Offal, Pork, Poultry, Sausages, Steak, Steak