Creating a Show-Stopping Butter Lamb from Scratch
The Importance of Temperature
When it comes to crafting a butter lamb, temperature is key. If the butter is too soft, your lamb will end up smooth and shiny, rather than sporting a fluffy coat. On the other hand, if it’s too cold, you won’t be able to press it through the strainer. To achieve the perfect fur, your butter should be quite cold and slightly hard.
Preparing the Butter Block
To start, try to get your hands on a solid block of European butter. If you can’t find a single block, you can combine smaller pieces, like I did in the example below. Simply let them soften, then trim and shape them into a single block. I also recommend working directly on the plate you plan to serve on, as it will be impossible to transfer the finished lamb to a different plate.
The Secret to a Lamb-Like Neck
Over the years, I’ve learned that a short neck is essential to creating a lamb that looks like, well, a lamb! Avoid making the neck too tall, as this can give your creation a canine appearance.
Crafting the Fur
To create the fur, shave off small pieces from the butter block and work with them while they’re still cold. Be prepared to pop them in the freezer for a few minutes every now and then to maintain the right temperature. If the butter becomes too warm, it will pass through the mesh and lose its texture.
Removing the Fur from the Strainer
Use a thin, pointed knife to gently remove the fur from the strainer. For larger areas, you can simply slide it off with your finger. However, when working around the neck and base, you may need to use another knife to avoid damaging the delicate fur.
Adding the Finishing Touches
Finally, add the whole cloves to create the eyes, nose, and one rear hoof. With these simple steps, you’ll be left with a stunning butter lamb that’s sure to impress your guests.
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