Polish Easter Butter Lamb Recipe

Posted by
Rate It!
Polish Easter Butter Lamb
Add your photo!


  • 4 cloves, whole


  1. Try to get one solid block of butter. If you'll look closely at this one, I had 2 half pounders, and had to let them get real soft so I could put it together. I then trimmed a little off the top of where the body would be and added that piece to the end to make it a little longer. I've also started the process directly on the plate I'm going to serve on. That's because it would be impossible to slide off the finished product to a different plate.
  2. This shows how much butter was taken off, as well as how the base (sheared) lamb looks.
  3. A better picture of the lamb prior to putting any wool on him. One thing about the neck. Over the years there have been many funny disagreements about my Mother's lamb telling her that it looked like a dog instead of a lamb. I finally figured it out, by accident, that if you make the neck too tall, it looks more like a dog than a lamb. Be sure to make a very short neck, so it'll look like a lamb.
  4. To make the fur, work with the butter you've shaved off the block. Be careful of the temperature. It should be quite cold and a little hard. While you're working with it, you will probably have to put it in the freezer for a couple of minutes every once in a while. If this butter gets too warm, it will come through the mesh and not be separated. For 2005, I probably placed it back in the freezer 5 - 6 times, for the length of time it took me to take the fur off the strainer.
  5. Pushing the butter through the strainer.
  6. A picture of when the butter was too soft. If you look closely, you can see where the butter is a little shiny and smooth where it was too soft (warm).
  7. The first of the fur around the neck. This illustrates how thick the fur should be.
  8. Taking the fur off the strainer with a thin, pointed knife.
  9. On the larger areas you can slide the fur off with your finger. However, if you're working around the neck of the base, you might want to slide it off with another knife.
  10. Last, but not least, place the cloves for the eyes, nose, and one rear hoof.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1625.8 Kcal (6807 kJ)
Calories from fat 1653.01 Kcal
% Daily Value*
Total Fat 183.67g 283%
Cholesterol 496.58mg 166%
Sodium 1875.22mg 78%
Potassium 58.96mg 1%
Protein 2.27g 5%
Vitamin A 2.3mg 76%
Calcium 54.4mg 5%
Amount Per 100 g
Calories 717 Kcal (3002 kJ)
Calories from fat 729 Kcal
% Daily Value*
Total Fat 81g 283%
Cholesterol 219mg 166%
Sodium 827mg 78%
Potassium 26mg 1%
Protein 1g 5%
Vitamin A 1mg 76%
Calcium 24mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 47.8
  • 47

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top