Polish Easter Butter Lamb Recipe

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Polish Easter Butter Lamb
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Ingredients
2
Count
Nutrition
325
Calories
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Ingredients:

  • 4 whole cloves

Directions:

  1. This is a recipe for making a butter lamb from scratch without using a mold. I can't emphasize too much 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 I've ever seen), too cold, and you won't be able to press it through the strainer. Pictures are worth a ton of words, and the written directions are designed to go with the pictures. I've posted them, and the full recipe on my website: /Easter_Butter_Lamb.html?id=GR
  2. 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.
  3. This shows how much butter was taken off, as well as how the base (sheared) lamb looks
  4. 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.
  5. 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.
  6. Take the fur off the strainer with a thin, pointed knife.
  7. 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.
  8. Last, but not least, place the cloves for the eyes, nose, and one rear hoo
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 325.16 Kcal (1361 kJ)
Calories from fat 330.6 Kcal
% Daily Value*
Total Fat 36.73g 57%
Cholesterol 99.32mg 33%
Sodium 375.04mg 16%
Potassium 11.79mg 0%
Protein 0.45g 1%
Vitamin A 0.5mg 15%
Calcium 10.9mg 1%
Amount Per 100 g
Calories 717 Kcal (3002 kJ)
Calories from fat 729 Kcal
% Daily Value*
Total Fat 81g 57%
Cholesterol 219mg 33%
Sodium 827mg 16%
Potassium 26mg 0%
Protein 1g 1%
Vitamin A 1mg 15%
Calcium 24mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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