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. |
| 🇲🇽Mexico | Doble chuleta de cordero | |
| 🇦🇷Argentina | Doble chuleta de cordero | |
| 🇫🇷France | Côtelette double d'agneau | |
| 🇪🇸Spain | Chuleta doble de cordero | |
| 🇵🇹Portugal | Costeleta dupla de cordeiro | |
| 🇧🇷Brazil | Costeleta dupla de cordeiro | |
| 🇮🇹Italy | Costoletta doppia d'agnello | |
| 🇩🇪Germany | Doppelkotelett vom Lamm |
Similar cuts
Shop
Source this cut
Equipment
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.