Mimi the Artist has made a butter lamb for Easter Sunday every year for as long as she can remember! Before that, her mom and grandmother made them!
The photos below will show you how Mimi shaped a stick and a half of softened butter to make it look like a baby lamb.
Let the butter soften at room temperature, (do not try softening the butter in the microwave, the consistency will be uneven). Create the lamb on wax paper or foil. Once it is done place it into the refrigerator to harden, then transfer the lamb to a pretty serving dish. You can place colorful jelly beans around it, or sprigs of parsley.
Mimi softened 2 sticks of butter for this project. Place a piece of wax paper or foil down on the counter to work on. You will also need 2 knives, not sharp ones, and one toothpick.
Unwrap and lay out one stick of softened butter. Cut approximately a tablespoon off of the front end of the stick to use for the lamb's 4 legs. Cut the 2nd stick of butter in half to use for the head (you may not need any of the remaining half).
This picture shows the front side of the lamb. The chunk of butter extends past both the front and back of the lamb's body, but a bit more so in the front.
With a knife in each hand, start smoothing and shaping the head. Two ears can be 'worked out' from the soft butter and actually stick out from the sides. Using the smooth edge of one of the knives, scrape the top of the face area so it looks more smooth and slants downwards a bit.
Carefully narrow the front of the face, it will look a bit like a triangular wedge.
Round off the edges of the face.
This photo shows how the back of the head is rounded out.
This image shows another angle of the head.
Start smoothing out the edges of the front and back legs and round the back of the torso (body).
This is a photo of the back of the lamb, make a curve into the bottom of the back to give it some shape.
Have the 2 front legs be slightly separated.
Start to 'roughen' up the surface of the butter so it stops looking so much like a 'stick of butter'.
This is a view from the top, looking down.
This photo shows the back of the lamb.
Think of the lamb having his legs tucked underneath him.
Add a little tail.(a small clump of butter taken from the "extra" half stick)
Use whole cloves for the eyes.
Now it is time to use the toothpick, use it to make tiny curls all over the lamb's body.
Mimi used a caraway seed for the nose.
Carefully place the lamb (while it is still on the wax paper) into the refrigerator so the butter can harden.
Once the butter is hard you are ready to transfer the lamb onto a pretty serving dish!
The back view.
An interesting "footnote".... I brought one of my Butter Lambs to my twin sister's house for Easter one year not realizing that she had already made one, we both laughed after we placed them side-by-side... they were mirror images of each other! I am left-handed and my twin is right-handed!