Butter Lamb – Simply Homemade

In times like these, I try to focus on beautiful things and draw positives from the situation. And since Easter is now just around the corner, I’m using the time during lockdown to prepare.

For me, making butter lambs is simply part of Easter. A few years ago, the head of the machinery cooperative was at our farm, and when he saw how many hours I spent on it, he had to smile. Did I even have time for that? Usually, I make 20 or more as Easter gifts for friends and our house guests. YES, I do have time, because it’s important to me and a part of Easter.

Because it’s such a lovely task, I want to show you the exact steps. Our daughter already made a little lamb for this blog post; you can make it now and freeze it if you like. Have fun making it and good luck!

For the butter lamb, you need

1 good farm butter or SalzburgMilch Premium Tea Butter – well chilled, but not hard

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

1 pc. Potato ricer

as needed cloves for the eyes

as needed knife and plate for 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 at the Easter snack on Easter Sunday. Enjoy your meal.

Stay healthy!

Greetings from Gasteinertal. Katharina Schwaiger from Zittrauerhof.