What do you mean you’ve never heard of making butter lambs for Easter? Here's how to do it
Granted, Easter isn’t the time for baa-my ideas. Usually we’re quite happy with a bowlful of mini eggs, a roast leg of lamb and a bunch of daffodils.
That was until we saw this buttery little lamb.
An Easter tradition in Russia, Slovenia, Poland and Buffalo in the US, the lambs accompany the Easter meal and are made entirely out of butter and either crafted by hand or set in a mould. No mean feat.
Here's how to do it if you don't have a traditional wooden lamb mould – just remember to turn the heating off before you start.
You will need
1 pound (454g) salted butter
2 whole cloves
A metal sieve or strainer
Leafy green herbs such as parsley, to decorate
What to do
1. Start with one solid block of butter. Trim a little off the top where the body of the lamb will be and add that piece to the end of the block to make it longer. Make sure you do this on the plate you’re going to serve it on.
2. Mould the base to look like the picture. Be sure to make a very short neck so it’ll look like a lamb, not a dog.
3. To make the woolly coat, 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 the butter gets too warm, it won't be woolly when it comes through the mesh of the sieve.)
Push the butter through the sieve. Harvest the "wool" with a thin, pointed knife. On the large areas of the butter lamb you can slide it off the knife with a finger. When you’re working around the neck area or the base you might want to slide it off with another knife.
4. Stick the cloves in place for eyes and voilà.
- Recipe adapted from capnrons.com