In WNY, a butter lamb is a popular Easter tradition.  Not many people go without them for their Easter dinner.  Here's how you can make your own!

Butter lambs come from Polish decent and are very popular here. You could certainly buy them if you wanted one.  They're normally available at most grocery stores here in Western New York from places like The Broadway Market and Market in the Square to Tops and Wegman's.

Last year, my sister took the extra step and made her own.  I thought it was one of the coolest things that she took the time to go through and make one.  It seemed pretty difficult and intricate, but if the videos on YouTube are any indication, they actually look pretty simple.

There are a couple different methods:

The first includes a chocolate mold.  Essentially, the mold does all the work on this.  All you have to do is soften up your butter just a little bit, then smush it into the mold (making sure to get butter into all the little crevices).  Then you fill in the rest of the mold.  After filling both halves of the mold to just a little over full, you put the pieces of the mold together.  Then put it in the freezer for at least three hours.  Best rule of thumb is to put it together before you go to bed, then take it out in the morning.  Remove the mold, and then trim off any excess butter from the seams.

The second method looks like you'll have to be more artistic.  Essentially they just sculpt the lamb out of a stick of butter.  Depending on how big you want your lamb to be, you will need to stack a couple sticks together, and then begin sculpting.

Good luck!

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