The Barnsley Chop

One of my mother's ancestors owned a Butcher's Shop in Barnsley, somewhere near to the bottom of Market Street where Marks and Spencer faced Burtons.  He had the contract to supply the three local hotels with meat.  The Three Cranes (which became F W Woolworth), The Queens (the posh hotel near the stations where anyone who was anyone stayed - I remember having lunch there with Else Tanner (Pat Phoenix)) and The Royal (Market Hill where all the retired gentlemen went for a cigar and a drop of Scotch).  This Hotel had been the headquarters for the cast of The First Lady - a TV series starring Thora Hurd - it poked fun at Local Government and my goodness how Barnsley needed fun poking at it!  The series seemed so true to life.

Anyway, back to the story.  One spring the lambs were pathetically small and the three hotels were demanding lamb chops.  The butcher decided instead of sending what would be just a mouthful of meat he would retain the chops down the spine and sent two chops joined together.  Some would now call this a saddle chop but not to be mistaken with some saddle chops available, these "Barnsley Chops" were taken from the best end of the loin.

So delighted were the customers that for weeks afterwards the three hotels ordered these special "Barnsley Chops".  The following spring the orders came in again and so the Barnsley Chop was born.

For some years I used to go to an hotel in Cawthorne where the Barnsley Chop was served.  Instead of the plain and simple saddle chop, I got four or five of them joined together and a plate of chips and some good Barnsley Bitter.  This was a meal to fill any working man and often over faced me!  My eyes were always bigger than my stomach.

Some years later I was in London with a friend and we strayed into "The Piccadilly" a restaurant in Piccadilly and on the menu was the "Barnsley Chop".  Of course I ordered it and it came, nothing like the one at Cawthorne, but the nearest I have ever seen to the genuine "Barnsley Chop" as described and cooked by my mother.  I dined out there free of charge "son of the inventor of the Barnsley Chop".

Folk in Barnsley would like their food plain and simple!

Method

Take 4 saddle of English lamb chops fresh in the spring - later in the season 2 chops will be sufficient for two people.  Grill them until the meat is still red inside but the outside fat is crisp and brown.  Serve immediately with mint sauce made with mint from the garden.

You can also pan fry them if you wish.

These days I like a tablespoon of red current jelly to accompany the lamb but really good spring lambs are themselves very sweet.

Try serving it with a large plate of chips with salt and vinegar or bubble and squeak.