Easter lamb is a symbol of the Czech spring holidays. Although there are many recipes, lamb in a jar is the most popular—it’s quick to prepare, you don’t need scales, and thanks to the right ratio of ingredients, the result is wonderfully tender, just like Grandma’s.

The secret to Grandma’s lamb isn’t expensive ingredients, but rather the honest whisking of the egg yolk and a little lemon zest for the perfect aroma.

Recipe for Lamb in a Jar (Classic Version)

Use a standard 250 ml (1/4-liter) measuring cup.

Ingredients:

2 cups medium-coarse flour
1 cup semolina with sugar
1 cup lukewarm milk
½ cup oil (or melted butter for a richer flavor)
3 eggs (separate the yolks and whites)

1 packet baking powder
1 packet vanilla sugar
Zest of one organic lemon
Pinch of salt
Step-by-step instructions

Creating the base: Beat the egg yolks with the semolina and vanilla sugar until light and fluffy. Grandma had time for this, but you can also use a stand mixer – the more air incorporated into the egg yolk mixture, the lighter the lamb cake will be. Wet ingredients: Slowly stir the oil (or butter) and milk into the egg yolk mixture. Mix well. Dry ingredients: Combine the flour with the baking powder and lemon zest. Gradually stir this into the wet mixture. Egg whites (for lightness): Beat the egg whites with a pinch of salt until stiff peaks form. Gently fold this into the batter by hand, being careful not to deflate it.

Grandma had time for this, but you can also use a stand mixer – the more air you incorporate into the egg yolk mixture, the lighter the lamb cake will be. Baking: Grease the lamb mold thoroughly and sprinkle it with coarse flour or breadcrumbs (don’t forget the details like the snout and ears). Bake the lamb in a preheated oven at 170–180 °C (340–350 °F) for about 45–55 minutes (depending on the size of the mold).

Tips for a perfect result

How did grandmothers decorate the lamb?

Grandmothers didn’t like thick layers of marzipan. The classic method was:

Dust with powdered sugar through a sieve.

Ribbon around the neck: Traditionally red or green.

Eyes: Cloves or pieces of raisin work best.

A little trick: To keep the lamb tender for longer, replace half a cup of milk with half a cup of full-fat sour cream or full-fat cottage cheese.

Do you already have a mold ready, or would you like tips on making natural egg dyes from onions, beets, or turmeric?