Polish Easter Butter Lamb

120 mins (prep 60, cooking 60)
3 ingredients
1 servings
This is a recipe for making a butter lamb from scratch without using a mold. I can't emphasize too much that the butter MUST be the proper temperature to make the fur. Too soft and it will come out like butter (smooth, shiny, and unlike any fur that I've ever seen), too cold, and you won't be able to press it through the strainer.Pictures are worth a ton of words, and the written directions are designed to go with the pictures. IU've posted them, and the full recipe on my website:http://www.capnrons.com/Easter_Butter_Lamb.html

Categories:  technique , 5-ingredients-or-less , holiday , side-dish , easter , european , easy , no-cook , <-4-hours , time-to-make , polish ,
Share on Newzsocial



Serving Size (465.6 g)
Servings 1
Amount per Serving
Calories 3285.19 Calories from Fat 3325.23
% Daily Value *
Total Fat 369.47g 568.42%
Saturated Fat 233.48g 1167.4%
Trans Fat 14.9g %
Cholesterol 975.24mg 325.08%
Sodium 2949.89mg 122.91%
Total Carbohydrate 8.14g 2.71%
Dietary Fiber 4.07 g 16.27%
Sugars 0.56 g %
Protein 4.57g 9.14%
Vitamin A 11354.66IU% Vitamin C 0.02mg%
Calcium 184.7mg% Iron 1.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4