Two large Barnsley loin chops from the grass-fed Hampshire, Shetland and Welsh flock at Oaktrack Farm. Despite the name, we guarantee they haven't been anywhere near Yorkshire - or any further north than Newbury!
These succulent cuts aren't usually found in supermarkets as the farmers often keep them for themselves. We recommend pan-frying and then finishing Barnsley chops in the oven. Rest for 10 minutes after cooking for maximum flavour and tenderness and serve with simple seasonings, gravy and fresh vegetables on the side. Gorgeous!