Butter lamb for Easter brunch

Ingredients for 1 servings:

• 250 g butter (1 packet)
• 2 peppercorns
• 1 box of cress

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Unwrap the packet of butter and place it on a plate or cutting board. Cut a rectangle from a block of butter (top right). You’ll need this cut-out rectangle for the nose, ears, and tail. For the nose, cut off a corner from the cut-out rectangle. Cut the ears from another corner of the small rectangle and glue them to the remaining block of butter, which will now be modeled as the body. Do this so that the top left “square” becomes the head. Then smooth everything out a bit so that no seams are visible. Likewise, cut a small stubby tail from the small block of butter and model this onto the back of the base block. Then take a fork or knife and prick the butter in small, twisting motions to create small curls. I usually add a little scoop to the head as well; I think it looks smart. Two peppercorns will brighten the eyes and give your lamb a little extra smile. It looks very nice if you place the lamb in a bed of cress. The lamb can also be prepared in a quiet moment and then stored in the freezer for its next meal. To make everything clearer, I’ve provided a step-by-step explanation of the individual steps.