reposting from a few years ago...
Years ago when my husband and I lived in Buffalo, New York, there was (and still is) a big Polish Catholic tradition of purchasing butter in the shape of a lamb for your Easter celebration.
I don't ban the bunnies, but I feel a lot happier with a few lambs and crosses around my house, especially at this time of the year. Those sorts of things are getting more difficult to find nowadays on account of having to make store shelf room for the camouflage plastic eggs and the Barbie tin pails that someone out there feels is a MUST-HAVE for your modern egg hunt (I have to admit that those little rubber duckies they have this year are adorable!).
So when we lived in Buffalo, I joyously bought my butter lamb every year. When we left Buffalo, I was very sad to have no more. So I make my own now.
Some people make a "wooly" lamb by making the butter all squiggly through a garlic press, but I just use a plastic mold that you might buy for making chocolate lambs. I have 2 kinds: one has a front and a back that makes a whole lamb, and the other is for chocolate lollipops--the front of a lamb without a back.
Polish Art Center.
Here's how to make a butter lamb!
1. Using clean hands or the tip of a table knife, press semi-firm butter into the molds. Keep looking on the front-side as you're pressing, to make sure you get the air bubbles out.
4. Carefully take the lamb out of the mold. Using a knife and/or paper towel, trim the excess off the seams.
6. Traditionally, the lamb has a bow or sash, and a toothpick flag with a red cross is placed in his back. I usually put a red or purple ribbon bow on mine, using melted chocolate to attach it.