Easter Butter Lamb
In this recipe, I show how to make a butter lamb from scratch without using a mold. This recipe is all about the technique of putting it together. I can emphasize 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 Ive ever seen, too cold, and you wont be able to press it through the strainer.
In this recipe, I show how to make a butter lamb from scratch without using a mold. This recipe is all about the technique of putting it together. I can emphasize 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 Ive ever seen, too cold, and you wont be able to press it through the strainer.
- Carbohydrate 1.25108 g
- Cholesterol 96.32 mg
- Fat 36.73868 g
- Fiber 0.684000015258789 g
- Protein 0.5004 g
- Saturated Fat 23.121624 g
- Serving Size 1 1 Serving (47g)
- Sodium 262.908 mg
- Sugar 0.567079984741211 g
- Trans Fat 2.665204 g
- Calories 328 calories
Step-by-step
- Try 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.
- This shows how much butter was taken off, as well as how the base (sheared) lamb looks
- A better picture of the lamb prior to putting any wool on him. One 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.
- To 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.
- Pushing the butter through the strainer.
- A picture of when the butter was too soft. If you look closely, you can see where the butter is a little shiny and smooth where it was too soft (warm).
- The first of the fur around the neck. This illustrates how thick the fur should be.
- Taking the fur off the strainer with a thin, pointed knife.
- On 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.
- Last, but not least, place the cloves for the eyes, nose, and one rear hoof.
Unlike standard molded butter pats that rely on factory forms to hold their shape, this hand-carved approach demands rigorous thermal management. European butter works best here because it contains less water than American styles, yielding a firmer block for sculpting. Start construction directly on your final presentation platter since moving a completed butter sculpture invariably causes structural failure.
Temperature Control for Texture
Butter temperature dictates whether you achieve distinct woolen curls or a smooth, shiny smear. Keep the butter cold and firm, transferring it to the freezer for two to three minutes whenever it begins to soften in your hands. If the fat warms up too much during processing, it will extrude through the mesh as a solid paste rather than individual strands.Sculpting Proportions
Shape the torso from a solid one-pound block, trimming excess fat to keep the neck intentionally short. An elongated neck alters the silhouette, turning the intended livestock figure into an accidental canine.Finishing and Storage
Press cold butter through a fine mesh strainer, harvesting the strands with a thin, pointed knife to apply them systematically to the body. Insert whole cloves for eyes, nose, and hooves just before refrigeration. Store the finished piece at or below 40 degrees Fahrenheit for up to one week, keeping it covered to prevent the absorption of refrigerator odors.
