Serves: 5


You Will Need:
One-half portion of desired dough
1 raisins
Egg White Glaze
2 tablespoons sesame seeds


Divide dough into four equal portions. Cover three portions and set aside.

On a lightly floured surface, roll remaining dough into a 9" x 6" oval, about 1/4" thick. Cut body of lamb (A). Transfer to a greased baking sheet. Cover and set trimmings aside.

Roll one portion of dough into a 9" x 1" rope. Cut off a 5" section for head. Cut off a scant 1/2" section for tail. Cut remaining rope into two equal portions for legs. Shape head into an oval. Attach to body, overlapping slightly and pinching to seal. Shape and smooth nose area. Flatten top of head slightly. Shape tail and attach to body, pinching to seal. Roll each leg section into a 2 1/2" length. Insert under body, pinching to seal (B).

Roll all remaining dough into 1" balls. Arrange balls over main part of body, reserving three balls. Cut one of the reserved balls in half. Shape one half into an ear and attach to head. Make 1/4" to 1/2" balls from all remaining balls. Arrange on top of head, and if desired, place a few on the body.

Cover and let rise for 15 to 20 minutes or until puffy, (Dough will rise during baking.)
Cut a lengthwise line in each leg. Insert raisin for eye. Brush lamb generously with glaze. Sprinkle 1 tablespoon of the sesame seeds over balls on body and head.

Bake in a preheated 375° oven for 10 minutes. Quickly brush with glaze and sprinkle with remaining sesame seeds. Bake 15 to 20 minutes longer or until lightly browned and bread sounds hollow when tapped in thickest portion, (About halfway through baking, cover browned areas with foil if needed.) Let cool 5 minutes. Transfer to a wire rack.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

This Lamb recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.

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