Wooly Butter Lamb Recipe

How to make it

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• Cut one third from the end of one stick of butter.
• Place the larger piece on a serving dish for lamb's body.
• Spread some of the softened butter on the cut side of smaller piece, and position it vertically on the left side of the larger piece for the neck and head. Trim edges.
• Cut a 1/4-in. slice from the second stick of butter; cut that slice diagonally in half.
• Spread softened butter on the cut edge of one triangle; secure it to the front of the head/neck piece for nose.
• Set remaining triangle aside.
• Cut a diagonal slice from each end of the second butter stick. Spread softened butter on cut long sides; secure to back of head for ears.
• Cut remaining butter and reserved triangle to fit into a garlic press.
• Squeeze butter through press in batches. Use toothpicks to curl pieces.
• Beginning at the top and working down, place curls on body.
• (If butter softens while assembling, place in refrigerator for 10 minutes or until firm.)
• Insert cloves for eyes; add two dots of cinnamon on nose for nostrils.
• Refrigerate until serving.
• Garnish plate with parsley and pansies if desired.
• One serving: (2 tablespoons)
• Calories: 216
• Fat: 24 g
• Saturated Fat: 15 g
• Cholesterol: 66 mg
• Sodium: 249 mg
• Carbohydrate: 0 g
• Fiber: 0 g
• Protein: 0 g