Don't be confused by the name. It's two loin chops joined together.
And they were first eaten in... you guessed it, Barnsley!
So, if you're fond of loin chops, then you'll love these. Think all the flavour of a loin chop, with a lot more panache.
A great slab of tasty, pink lamb that somehow manages to be a lot more appetising than two little chops on a plate.
You'll need to cook these chops for a bit longer than an simple loin chop. Best pan fried in its own fat and juices for an exceptionally tender and full-flavoured chop.
And don't forget to rest it for a while before you serve it.
Delivered in a plain plastic butchers bag.
This will be butchered on the morning of delivery and put loose into a bag.
Expect some natural discolouration of any surfaces that have been in contact with the air.
These have been cut straight from the lamb so you might want to trim some of them a bit before you cook or freeze them.
Red meat, once it's in contact with the air, will lose a bit of it's colour. Because there's air in the bag the quicker you unpack and freeze it the redder it'l be.
With fridge set at 1-4 °C
Always wash your hands before and after you touch fresh meat. Do the same with any chopping boards you use. And make sure you wipe down any surfaces raw meat has been in contact with.
Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.
Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.
Let the air circulate
All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. Store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs
Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.
Once frozen your biggest problem is air
Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.
The slower you thaw your meat the less juice is lost. Defrost it in the fridge.