This little butter lamb makes a cute and symbolic addition for the Easter dinner table
Following this Taste of Home link as a guide, I really just played using my fingers and a small knife until the butter resembled a woolly lamb.
Begin by cutting 1/3 off a stick of butter and use that piece for the head.
From a second stick, cut a 1/4-inch piece and cut that in half diagonally, using the triangle for the nose. Attach the pieces to the lamb form with a bit of softened butter.
Use a couple more pieces of butter to form the ears.
I tried several kitchen gadgets and liked the handheld grater for creating long curls. Using the tip of a knife and tweezers, I placed the curls onto the lamb form, tucking and shaping.
Butter from the refrigerator makes long softer pieces. Butter from the freezer creates short, tight pieces. I kind of mixed them to fill in gaps and cover the body and head.
My warm fingers worked to smooth the lambs snout and face.
Two whole cloves are tucked in for eyes.
When the little butter lamb was finished, I placed parsley around the base so he looks like he is resting in grass. A few primroses are beginning to bloom in the garden so I added them for a bit of springtime color.
“Behold! The Lamb of God who takes away the sin of the world!”