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Woolly Butter Lamb

 Woolly Butter Lamb
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
8 ServingsPrep: 2 hours


  • 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 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

2 of 2

Woolly Butter Lamb (continued)

Directions (continued)

  • 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.