Romney Lamb Barnsley Chops

£6.25

£25.00/kg

Showing availability for delivery on Monday 25th January

  • Suitable for freezing
  • Local
  • Dry aged
  • Grass fed

Description

Taken from the top of the back, the loin is a prized cut of lamb due to the super tender meat. The loin comes in different cuts - Loin chops (mini T-bone steaks), Barnsley chops (effectively two loin chops in one or a double-sided chop cut across the whole loin with the bone), Noisettes (smaller medallions of lamb loin wrapped in a thin layer of fat with no bone) Best for: quick frying or grilling

Serves:

1 chop per person

Produced in:

Kent


Park Farm says

Breed: Romney, Diet: Grass-Fed, Dry Aged: Hung for 2 weeks on the bone, Abattoir: Tottingworth Farm, East Sussex


Storage Information

Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.

Shelf Life

Minimum 4 days


Cooking Instructions

Grill or roast barnsley chops. Preheat grill to high, brush meat with oil and grill for 3-4 minutes per side, rest for 5 minutes.


Meet Park Farm

Hawkhurst, Kent

Andy Clarke believes in low-­intensity farming, rearing his herd of Sussex cows and Romney sheep on traditional grasses – a slow method which works to create tasty, healthy meat. Low intensity, however, doesn’t mean less toil, and Andy and his son William work long but enjoyable days on Park Farm outside the small, friendly village of Hawkhurst in Kent. As well as the cows and sheep – all bred and nurtured by the family – Andy buy in Gloucester Old Spot Weaner pigs from neighbouring producers and give them free run of the farm’s roomy paddocks. Much of the rest of the farm is dedicated to environmental schemes, with hedgerow management and 30 acres of wildflower meadows, where vetch, clover and ox eye daisies provide a colourful home for bees and insects in the spring and summer. There is also a patch of ungrazed grass given over to owls from the neighbouring woodland. “We don’t cut the fields for hay until very late in summer to let everything go through its process of life,” says Andy. On long summer evenings Andy loves to light a barbecue on the farm, cooking his home ­produced burgers and sausages, and relaxing as the sun goes down. >*‘I love Farmdrop because it’s an easy way for people to be able to buy good, honest food.’* **Andy Clarke, Park Farm** ● Park Farm is part of the Farm Assurance Scheme, which supports farms that work with the local ecosystem ● Regular award winners at Cattle Shows and in South East club competitions

Find out more

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