A BUTCHER'S shop is through to the finals of a major meat industry competition.
Addy's, of Hade Edge, will be represented at an Oscars-style ceremony to crown England's top retail butcher's shop.
The accolade will be presented at London's Dorchester Hotel on December 1.
Shop owner Brindon Addy is delighted at reaching the finals.
"We're all well chuffed," he said. "We're quite surprised to get through, especially as we're competing on a national level.
"It's down to everybody though, the hard work of the staff and the loyalty of the customers."
Addy's is particularly proud of its beef, which it gets from local farmers, Edward Turner, of Honley, G and R Booth at New Mill and Ken Tinker, of Thurgoland.
But the butchers also make home-made pies and sausages.
Awards will be given to top butchers shops in five regions of England, with the national winner being announced from the regional winners.
Addy's are up for the North-East title and will compete with butchers from Durham and Ilkley.
Mr Addy said: "It's going to be tough because they've got some nice shops knocking about. Durham and Ilkley are top butchers."
The awards are organised by national trade newspaper the Meat Trades Journal, as a celebration of retailing excellence.
Addy's, a rural-based business, were assessed by a campaign group, the Women's Food and Farming Union.
Shops are judged on a variety of criteria, such as product range and quality, efficiency and knowledge of staff and the hygiene and cleanliness of the premises.
Mr Addy said: " We sent off an application for the awards in February and we were assessed by the campaign group, as well as mystery shoppers.
"We then got a letter saying we had got to the regional and national finals. It's the first time we've got this far."
Addy's speciality grilled butterflied leg of lamb
One butterflied leg of Addy's lamb
For the marinade use:
The juice of two lemons
One chopped onion
Three sliced garlic cloves
150ml (5fl oz) of olive oil
Two crumbled bay leaves
Three tablespoons of chopped fresh mint or three teaspoons of dried mint
Eight lightly crushed peppercorns
PUT the lamb in to marinate before cooking.
Make a few deep slashes in the lamb at its thickest parts.
Lie it flat in a shallow dish and pour the marinade over it. Cover and leave in a fridge or cool place for between eight and 24 hours, turning occasionally.
Pre-heat the grill to the highest temperature and arrange the grill rack so you can get the meat very close to the heat.
Remove the meat from marinade, brushing off bits of onion and herb. Strain the marinade, but keep the liquid for basting.
Grill the lamb, cut side up first, very close to the heat for five to seven minutes on each side to give a deep brown crust.
Then rearrange the grill rack so the lamb is four or five inches from the heat. Give it a further 12 to 19 minutes on each side, depending on how well you like it done.
Baste the meat with the marinade each time you turn it.
Make sure it is not overcooked; test it now and then by plunging a knife into the centre.
It is perfectly cooked the moment the scarlet translucence of the raw meat disappears, which gives the most succulent lamb.
Lift the meat on to a serving dish and leave it in a warm oven for 15 minutes before carving.
If you want to serve it with a yogurt and mint sauce to serve up to eight people you will need to mix together 300ml (10fl oz) of Greek yoghurt, a handful of chopped mint leaves, three garlic cloves and seasoned with salt and freshly-ground black pepper.