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Woolly Butter Lamb

2 sticks cold butter (1/2 pound)
1 tablespoon butter, softened
1/8 teaspoon ground cinnamon
2 whole cloves
Fresh parsley sprigs and edible pansies, optional

Cut a third from the end of one stick of butter. Place larger piece on
a serving dish for lamb's body. Spread some of the softened butter on
cut side of smaller piece; position vertically on left side of larger
piece for neck and head. Trim edges. Cut a 1/4-in. slice from the
second stick of butter; cut diagonally in half. Spread softened
butter on cut edge of one triangle; secure to front of head/neck
piece for nose. Set remaining triangle aside. Cut a diagonal slice

Printed from tasteofhome.com Jul 26, 2008

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Woolly Butter Lamb cont.

from each end of the second butter stick. Spread softened butter on
cut long sides; secure to back of head for ears. Cut remaining
butter and reserved triangle to fit into a garlic press. Squeeze
butter through press in batches. Use toothpicks to curl pieces.
Beginning at the top and working down, place curls on body. (If
butter softens while assembling, place in refrigerator for 10 minutes
or until firm.) Insert cloves for eyes; add two dots of cinnamon on
nose for nostrils. Refrigerate until serving. Garnish plate with
parsley and pansies if desired.

Yield: 1 butter lamb.