Yep its all good meat of Barkers, its one of the best on Barnsley market i reckon....Their T-bone steaks are spot on as well, maybe best in all Town....
ok it's not There are two types depending on where you go - one is taken across the loin in a butterfly cut (double lamb chop to us simple people) and another is a thick lambchop
A proper Barnsley chop should weigh 1lb 4oz and be the best T-bone end of the loin. Marinaded over night in red wine herbs etc. then sealed in hot dripping and cooked in the oven Albert Hirst invented them for the Queens Hotel.
RE: A proper Barnsley chop I like to marinate my steaks in a bottle of real Ale, ain't too much bothered which make it is, and throw loads of Garlic and chives in the mix....Maybe work for a chop?.... You got me drooling nar, i want one....On our lasses shopping list for weekend....
Fred Silverwood at Cudworth will sort the barnsley Chop debate out . Top butcher - his pies are demolished at every BFC match me and my lot attend home and away over many years. Trust me .