18 thoughts on “Lamb Shaped Butter

  1. 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.

  2. 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.

  3. 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.

  4. 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

  5. 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.

  6. 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

  7. May I please use the butter lamb photo on this page for a radio station blog I’m doing on a cute story about a butter lamb “pardon” in New York? Thank you,
    Denny

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