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1
Try to get one solid block of butter.
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2
If youll look closely at this one, I had 2 half pounders, and had to let them get real soft so I could put it together.
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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.
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Ive also started the process directly on the plate Im going to serve on.
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Thats because it would be impossible to slide off the finished product to a different plate.
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One thing about the neck.
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Over the years there have been many funny disagreements about my Mothers lamb telling her that it looked like a dog instead of a lamb.
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I finally figured it out, by accident, that if you make the neck too tall, it looks more like a dog than a lamb.
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9
Be sure to make a very short neck, so itll look like a lamb.
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10
To make the fur, work with the butter youve shaved off the block.
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11
Be careful of the temperature.
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It should be quite cold and a little hard.
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13
While youre working with it, you will probably have to put it in the freezer for a couple of minutes every once in a while.
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14
If this butter gets too warm, it will come through the mesh and not be separated.
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15
For 2005, I probably placed it back in the freezer 56 times, for the length of time it took me to take the fur off the strainer.
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16
Taking the fur off the strainer with a thin, pointed knife
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On the larger areas you can slide the fur off with your finger.
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However, if youre working around the neck of the base, you might want to slide it off with another knife.
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19
Last, but not least, place the cloves for the eyes, nose, and one rear hoof.
