+

Polish Easter, Butter Lamb

Sign up to save this recipe to your profile Sign Up Now ›
1 lamb Medium
Total: Active:
0 Ratings 

Ingredients (2)

  • 1 Pound Salted Butter, European Butter
  • 4 Whole Cloves
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Polish Easter, Butter Lamb

This is a recipe for making a butter lamb from scratch without using a mold. I can’t emphasize too much that the butter MUST be the proper temperature to make the fur. Too soft and it will come out like butter (smooth, shiny, and unlike any fur that I’ve ever seen), too cold, and you won’t be able to press it through the strainer. Pictures are worth a ton of words, and the written directions are designed to go with the pictures. IU’ve posted them, and the full recipe on my website: http://www.capnrons.com/Easter_Butter_Lamb.html?id=Chow

Instructions

  1. 1Try to get one solid block of butter. If you’ll look closely at this one, I had 2 half pounders, and had to let them get real soft so I could put it together. I then trimmed a little off the top of where the body would be and added that piece to the end to make it a little longer. I’ve also started the process directly on the plate I’m going to serve on. That’s because it would be impossible to slide off the finished product to a different plate.
  2. 2One thing about the neck. Over the years there have been many funny disagreements about my Mother’s lamb telling her that it looked like a dog instead of a lamb. I finally figured it out, by accident, that if you make the neck too tall, it looks more like a dog than a lamb. Be sure to make a very short neck, so it’ll look like a lamb.
  3. 3To make the fur, work with the butter you’ve shaved off the block. Be careful of the temperature. It should be quite cold and a little hard. While you’re working with it, you will probably have to put it in the freezer for a couple of minutes every once in a while. If this butter gets too warm, it will come through the mesh and not be separated. For 2005, I probably placed it back in the freezer 5–6 times, for the length of time it took me to take the fur off the strainer.
  4. 4Taking the fur off the strainer with a thin, pointed knife
  5. 5On the larger areas you can slide the fur off with your finger. However, if you’re working around the neck of the base, you might want to slide it off with another knife.
  6. 6Last, but not least, place the cloves for the eyes, nose, and one rear hoof.
Load Comments

Recommended from Chowhound

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook
Explainers

Bread Pudding Is the New Orleans Specialty You Shouldn't Overlook

by Caryn Ganeles | Food historian Susan Tucker included bread pudding as one of the definitive New Orleans foods in her...

11 Ways to Get Your Bananas Foster on for Mardi Gras
Recipe Round-Ups

11 Ways to Get Your Bananas Foster on for Mardi Gras

by Colleen Rush | It's Carnival season in New Orleans: a period of celebration, indulgence, and debauchery leading up...

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners
The Easiest Way

10 Slow Cooker Pork Recipes to Rely On for Easy, Delicious Dinners

by David Klein | Welcome to Slow Cooker Week! We're sharing all our favorite Crock Pot recipes, tips, tricks, and advice...