Butter Lamb – Simply Homemade

In times like these, I try to focus on the beautiful things and find the silver lining in it all. And since Easter is just around the corner, I’m using the time during the curfew to get ready.

For me, making butter lambs is simply part of the Easter tradition. The manager of the Maschinenring visited our farm a few years ago, and when he saw how many hours I spent on them, he couldn’t help but smile. “Do I even have time for that?” he asked. I usually end up making 20 or more, which I then give as Easter gifts to friends and our guests. YES, I have time, because it’s important to me and it’s part of Easter.

Since this is such a fun project, I’d like to show you the exact steps. Our daughter has already made a little lamb for this blog post—you can make one now and freeze it if you’d like. Have fun making it, and I hope it turns out great!

For the butter lamb, you need

1 good-quality farm butter or SalzburgMilch Premium Tea Butter—well-chilled, but not hard

2 bowls filled with ice-cold water from the well or the tap

1 Stk. Potato Press

n. B. Cloves for the Eyes

N.B. Knives and plates for food preparation

Preparation

Steps for creating the butter lamb

1. With cold hands, form three parts: the body, the head, and the ears

2. Place these parts in a bowl of cold water

3. Then cut the smallest part apart for the 2 ears

4. Now place the head on the body part

5. Use the potato ricer to press the butter “noodles” and attach them to the lamb with a knife (start from the bottom)

6. Finally, fix the 2 ears to the left and right of the head and create the “mane” for the lamb.

7. The cloves are attached as eyes.

8. Into the freezer to harden.

Tip! Butter keeps very well in the freezer for a long time.

The butter Easter lamb can then be enjoyed with the whole family during the Easter snack on Easter Sunday. Enjoy!

Stay healthy!

Best regards from the Gastein Valley. Katharina Schwaiger from the Zittrauerhof.