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Woolly Butter Lamb Recipe

Woolly Butter Lamb Recipe photo by Taste of Home

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This deliciously rich butter lamb is a cute and visual way to celebrate an Easter or spring meal. My Polish family makes a butter lamb every Easter. It's a special part of our Easter basket, which is blessed at church on Holy Saturday. —Marya LaRoche Cheshire, Massachusetts

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Woolly Butter Lamb Recipe

Prep: 2 hours

Yield: 8 Servings

120 120

Ingredients

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

Directions

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 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.

Nutritional Facts 1 serving (2 tablespoons) equals 216 calories, 24 g fat (15 g saturated fat), 66 mg cholesterol, 249 mg sodium, trace carbohydrate, trace fiber, trace protein.

Originally published as Woolly Butter Lamb in Taste of Home February/March 2007, p18

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Reviews for Woolly Butter Lamb

Woolly Butter Lamb

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Reviewed on Mar. 27, 2013 by SmileBugMG

Big hit! I cheated on the wool, though. I built the "base", face, and ears as in the recipe out of cold butter. I let the second stick soften and spread it all over the lamb. Then I took a toothpick and swirled it up to make the wool. Easy! Also, peppercorns for the eyes and poppy seeds for the nostrils.

Reviewed on Apr. 04, 2012 by Annmarieteresa

I want to say thank you I have been searching for this recipe for a long time. I was raised in Ware, Massachusetts, and we purchased these lambs from the sisters. I have been away for many years and this year I am going to finally make the lamb. Thanks again.

Reviewed on Apr. 02, 2010 by pigather

I used a decorating a sleeve and Wilton decorating tip #75. Fast and easy and so cute! They were a big hit!

Reviewed on Apr. 06, 2009 by BOJARSLI

I too am Polish and my grandmother used to make the lambs, only she had a mold to make them in. I also remember the Priest coming over to bless the food. She also made the Polish kielbasa and Babka bread which was kneaded in a large pan by hand. Although we don't do the lambs or kielbasa anymore, today my 92 year old mom and I still do the Babka bread in that same pan, which is well over 100 years old.

Reviewed on Mar. 30, 2009 by mgreenmier

This Wooly Butter Lamb is tons of fun to create. I've been creating one with my Mom for the past couple Easters and it has become a fun traditon and is the star of my Easter basket.

Reviewed on Mar. 22, 2008 by bobwhat08

I make this every year and the kids get such a kick out of it. Please come up with some ideas for the other holidays. It is just great!!!!!!!