Slow cooked Barnsley Chops

Slow cooked Barnsley Chops – a recipe to help you make the most of the deilicate taste of the Lamb.
Whilst Barnsley chops can be cooked quickly, searing them and pink in the middle, they can also be cooked very slowly for a couple of hours when they become meltingly tender, fall from the bone and take on the delicious flavours.
  • Heat a heavy skillet dish/casserole adding a tbsp Yorkshire Rapeseed Oil and sear the chops for a few minutes to add some colour.
  • Remove from the pan and set aside.
  • Turn down the heat and if needed add a little more oil with 40g of butter.
  • Let it foam then add a chopped onion and saute until soft.
  • Add chopped garlic and cook for a few more minutes, stirring to prevent the garlic colouring.
  • Add the 300ml red wine and stock then bring up the heat to simmer until the liquid is reduced by one-third.
  • Add cornflour mixed with water and stir well until the gravy thickens.
  • Stir in the chopped mint and dried mixed herbs.
  • Return the chops to the skillet dish.
  • Add a lid and place in the oven to cook for 2 hours.
  • Turn the chops halfway through the cooking time, and remove the lid for the final 30 minutes to help to caramelise the chops and creating a glossy sauce.
Remove the slow cooked Barnsley chops to a warm plate while you finish the gravy. Skim off any fat. Place the pot over a high heat and reduce the sauce by half. Taste and season if necessary.

How to Shop

In store - Farm Shop & Butchers open:
Monday to Saturday 9am - 5pm
Sunday 9am - 4pm

Cafe open:
7 days a week 9am - 4pm
Last food orders at 3pm

Contact us