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Lamb Shaped Butter

April 11th, 2004 · 17 Comments

Lamb Shaped Butter
Lamb Shaped Butter, Elmhurst, IL

For Easter dinner Mrs. Weber molded butter into the shape of a lamb but nobody had the heart to cut into it and all of our food went unbuttered (not necessarily a bad thing!).

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17 responses so far ↓

  • 1 Ben Sinclair // Apr 11, 2004 at 9:15 pm

    That’s nothing!

  • 2 zip // Apr 12, 2004 at 12:08 pm

    Thanks for reminding me that I’m Polish!

  • 3 joe // Apr 12, 2004 at 3:17 pm

    I think it is a sign. Of what, I cannot be sure. Be afraid, be very afraid…

  • 4 Chris // Apr 13, 2004 at 2:10 am

    lol, wow! that looks a little too big to be out of a “stick” of butter… or maybe it’s just the perspective? impressive!

  • 5 rachelleb // Apr 13, 2004 at 8:18 am

    Is lamb-shaped butter a polish tradition? hmm.. we did suspiciously have pierogi at our Easter dinner………

  • 6 Jen // Apr 13, 2004 at 11:05 pm

    That’s the prettiest butter I’ve ever seen.

  • 7 rachelleb // Apr 14, 2004 at 8:09 am

    ben sinclair, is that whole thing butter!?

  • 8 joe s // Apr 14, 2004 at 11:09 pm

    i’m not ben sinclair, just a fan of large animals sculpted out of food. Butter isn’t strong enough structurally to support something shaped like that. Take a look below the woman’s hand and you’ll spy the wire mesh upon which the butter is spread.

  • 9 Jean Jurkiewicz // Feb 7, 2005 at 9:41 am

    Does anyone know where there is a store i can buy a lamb butter or cake mold around San Diego, Ca.? Jean

  • 10 kathy // Mar 25, 2005 at 9:07 pm

    I make butter lambs out of a brick (or 4 butter quarters) Using a knife, scoop the butter from sides and back towards front to form lamb’s head.
    I use a toothpick and “swirl” fleece all over the lamb. Use a toothpick and form nostrils. Don’t forget to form ears and tail. Use whole peppercorns for the eyes. Add a small Polish flag attached to a toothpick on lamb’s back and a red ribbon around the neck. Not hard and fool-proof to make. If butter gets too soft while working with it, pop it in refrigerator until firm enough. Makes a nice gift presented on a small plate and doiley.

  • 11 Bonnie // Mar 29, 2005 at 5:35 pm

    I have a question not a comment. Does anyone out there know how you are suppose to eat a butter lamb? I have been told there is a certain way to go about it.

  • 12 Ken // Nov 5, 2005 at 1:10 pm

    We often used peppercorns for eyes and put a red ribbon around its neck.

  • 13 D, AKA lets of letnet.org // Dec 10, 2005 at 3:16 pm

    FYI,Please pass the butter, from my blog

  • 14 matt wagner // Jan 30, 2006 at 9:31 am

    i own the company in chicago that makes these lambs every easter. that lamb is one of ours and not done by hand. nice try though. if anyone wants more information check out our website danishmaid.com

  • 15 Bro.Paschal // Feb 19, 2006 at 1:20 am

    Be nice! Start from the back and work your way up. Do not act like a heathen and decapitate it @ the first meal!

    Cloves make nice eyes too.

  • 16 Jenny D // Apr 7, 2007 at 4:33 pm

    Dear Matt… Shame on you for selling a molded lamb that you did not “trim” the mold edges from.

    Joe S… obviously you are NOT Polish! Most butter lambs are 4oz and made in molds for that purpose.

    Sorry, I’ve never heard of a correct way or wrong way to eat a lamb.

    Jenny

  • 17 amb3r // Apr 17, 2007 at 1:39 pm

    I LIKE BUTTER! RAWR!!

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