2 oz. block polymer clay- white
1 round toothpick
1- 8" & 1- 10" length of ribbon
1- 11/2" piece of craft wire
Make your pieces into the shapes shown. For the BODY roll a 1
1/4" ball of white into a cylinder. For the LEGS roll two
5/8" balls into smaller cylinders. (Each cylinder makes two legs.)
For the HEAD roll a 3/4" ball and taper the top into a
teardrop shape as shown. The EARS are two 1/2" balls
flattened to 1/4" thick teardrops. The TAIL is made from a
1/4" ball made into a teardrop. The tuft of HAIR is made
from a 3/8" ball flattened to 1/4" thickness and shaped into an
Press one small cylinder leg onto body as shown. Use the toothpick to
indent a center line to divide front legs. Now make a line to indent the
hooves. Follow the same instructions for the back legs.
With the small end up, attach the head to the front of the body with a
1/2" piece of toothpick. Press an ear on each side of the head with
the small ends up. Press the oval on top of the head, covering the
ends of the ears. Press two small seed beads on to the face for
eyes, (You can also make your eyes with a marker AFTER the lamb is baked)
Use the toothpick to make lines for the nose and mouth as shown. For pink
cheeks, you can rub on a small bit of powdered blush with a cotton swab.
Press the tail on the back of the body. Now use the toothpick to make the
fleecy wool by making little swirls or circle patterns on the body. Twist
the piece of craft wire into a hanger and press in the top of the head.
Bake the sculpture in a foil lined baking pan in a regular or
toaster oven at 250 degrees for 30 minutes. (DO NOT use
a microwave oven)
Let cool in oven. DO NOT bake at a hotter temperature or the
white clay may burn or turn brown. When cool, tie the 8" ribbon
around his neck and put the 10" ribbon through hanger and tie a knot.
Your Christmas Lamb is ready for the tree or to give as a special gift.