Also called
A double-loin chop cut across the saddle of the lamb, including both loin eyes plus the central spinal bone. A British butcher's tradition associated with Yorkshire — particularly the town of Barnsley — and much thicker than a single loin chop (typically 2–3 centimetres). The two loin eyes meet at the bone forming a butterfly shape on the plate. Served grilled or pan-fried medium-rare, traditionally with mint sauce or redcurrant jelly.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Barnsley chop | Also called 'double loin chop' on some US menus. |
| 🇬🇧United Kingdom | Barnsley chopprimary | A British butcher's tradition associated particularly with the Yorkshire town of Barnsley. |
Free Barnsley chop reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
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