How to Make an Easter Butter Lamb


We’re Polish, so naturally no Easter meal is complete without a butter lamb.

Wait! Did you just say that you FORGOT to buy a butter lamb this year?!?!  Never fear, here is a quick and easy tutorial to get you started:


Step 1: Get a good quality stick of butter (for the completely dairy-free, a stick of margarine could work as well).  We always buy unsalted butter–because everyone knows the taste of stale butter, sometimes dairies mask it by turning the “older” butter into salted butter.  Buy in bulk and freeze to keep the butter fresh.

**Note: For this tutorial I used a stick of butter that had been in the freezer and then defrosted for 30 minutes.  You need cold butter for this project, otherwise it could melt too much and not work the way you want it to.

Step 2: Cut 1/3 of the butter off the stick and set aside–this will be the head.  If you cut too much and it looks too much like a rectangle, don’t worry, you can trim the piece a bit and work the extra butter into the fleece at the end.


Step 3: Cut triangular corners off of the head (all corners of the cube).  Save these pieces for the ears and tail.  Find a point on the head/cube that can be used as a snout/front of the face.  Set head aside while you sculpt the body.

Step 4: Rough up the stick of butter, trim square edges.  Using a butter knife, smooth some of the leftover pieces of butter onto the “fleece.”  I used some of the extra pieces from trimming the head to make the folded legs of the lamb.

Step 5: Cut a slit or ditch at the back end of the butter and insert one of the triangles cut from the head to form the tail.  Smooth into place with the butter knife.

**Note: If the butter is getting too soft, stick it back in the refrigerator for a few minutes so that it hardens up again.

Step 6: Using two similarly sized triangular pieces from the head, form the ears.  Lamb ears are generally straight across, so smooth the butter back and forth across the head to attach the ears.

Step 7: Attach the head by smoothing the butter back and forth over the neck.  Chill the butter lamb if necessary before smoothing out the snout.  Extra butter can be worked into the back of the butter lamb.


Step 8: Use two whole cloves to form the eyes.  With a spatula, transfer butter lamb to final plate.  Chill until needed.


Voilà!  Happy Easter!


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