Butter Lamb for Easter Brunch

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

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

Instructions

Unpack the packet of butter and place on a plate or kitchen board.
Cut a rectangle out of a block of butter (top right). You still need this cut-out rectangle for the snout, the ears and the tail.
For the snout, cut off a corner from the rectangle you have cut out.
Cut the ears from another corner of the small rectangle and glue them to the remaining block of butter, which will now be further modeled as a body. In such a way that the top left square becomes the head, then smooth everything a little so that you can no longer see any transitions.
You also cut off a small stump tail from the small butter block and model it on the back of the basic block.
Then you take a fork or a knife and pierce the butter with small twisting movements so that small curls form.
I usually also put a little scoop on my head, I think that looks smart.
Two peppercorns are the eyes and you can make your lamb laugh a little more.
It looks very nice when you put the lamb in a cress bed.
The lamb can be prepared in a quiet minute and then wait in the freezer to be used.
So that everything is clearer, I have explained the individual steps in a step-by-step explanation.

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