LEARN TO MAKE A
1:12 CARVED LAMB ON PLATTER
WITH LINDA CUMMINGS Tools and Materials Needed: ; Polymer Clay - Fimo Brand
- #23 Bordeaux
- #77 Chocolate
- #17 Ochre
- #14 translucent
- #00 White
; Artist Pastel Chalks
; Glue: PVA
; Paintbrush - Soft
; Pin: Straight Type
; Plate or Platter for Lamb
; Varnish: Gloss
; Tile To Work On
; Baking Tray Covered In Foil
- Pointed Dental Tool
- Single Sided Blade
- X-acto Knife
Close-up image of materials needed
Make sure your oven is turned on to 265?F/130?C before we start!
1. First we will make up the mixes you will need for your leg of lamb.
2. Basic Red Meat Mix
Take a ?” (1.27cm) ball of Bordeaux red, ?” (1.91cm) ball of brown and ?” (1.91cm) translucent. Combine all three colors and mix well. You can use your pasta machine to hurry this process, otherwise knead well! Once completed, set aside.
Wash Your Hands!! Otherwise, the red clay will shade the lighter mixes pink.
3. Ham Pink Mix
Now take 2-parts white, 2-parts translucent, 1-part brown, ? part bordeaux then mix together well.
If the colour is too dark add a bit more white until you are happy! Then wash your hands again.
4. Fat Mix
Take the translucent, white and ochre clays in ratio of ? translucent, ? white and a small amount of ochre. Mix well. Don’t worry if all the ochre doesn’t completely combine, as the visible surface will be covered with pastels and the bones will be appear more realistic!
5. Roll out the mixture.
Enlarge picture showing the rolled out clay
6. Now we need to make the central bone since this needs to bake
while we make up the meat!
Begin by cutting a small amount from your red meat mixture to use as the centre (marrow) of the bone. Cut a piece 2? times larger than the fat mix. Roll the red mix into a fat log, then roll out with a roller or pasta machine (set on highest setting). Your fat mixture should cover the log.
7. Trim at the join so there is no overlapping then check that you do not have air bubbles in the roll.
8. Now roll the log between your fingers to produce a thin log. You may find it easier to keep cutting the log, if it becomes unmanageable in length!
Enlarge picture showing how to make the cane shape
9. Cut 1-piece 1cm (a little less than a ?") in length and 2 smaller lengths, 2-3mm (0.07"-0.12"). Carefully roll one end to a point. Use your pin to make a hole in the non-pointed ends. Carefully transfer the rolls to your kitchen covered baking dish and bake for 10 minutes.
10. While the cane rolls are baking, take your red meat mix and cut about the same amount from your red meat mixture.
Pasta machines make mixing a whole lot quicker and if your clay is old sometimes adding "quickmix" can help to soften it!
11. Marble the mixture together by rolling, then folding, then rolling again until the colours are lightly marbled. Shape into a short, fat log about ?" (1.27cm) in diameter.
12. Roll out your fat mix (setting 4-5 on your pasta machine) and pull gently to thin slightly. Cover the marbled mix with the fat mixture, as before to butt join the two pieces. Take your red mix and repeat the process.
Again, wash your hands after rolling the red meat mixture into a log!
13. Your meat log is ready to lengthen and roll!
14. Lengthen and thin your log by rolling. Then cut the log into equal lengths.
Enlarge picture showing the cut lengths
15. Now you need to begin pressing the logs together in as realistic a combination as you can!
16. Your pressed logs should look something like this.
17. Now you need to add the fat mix (rolled through pasta maker, setting 3) around the whole log.
You don't need to be too careful here, as I tend to tear and pull when I add this fat layer to achieve differing thicknesses.
18. Squeezing and pulling from the middle to the outer ends, lengthen the cane until it is around 10-12mm (?") thick. If you haven't taken your 'bones' out of the oven, do so now!
Enlarge picture showing how to lengthen the cane
You will have enough of the cane for more than one joint, if you store it in a plastic bag, it should keep indefinitely!
19. Now you need to shape the leg. First cut a length from your meat cane, approx 25mm–30mm (1"-1?") in length. Shape one end to a round point;
moulding until you have a leg of lamb shape you are happy with.
20. With a dental tool or pin, make a central hole in the longest of the three (3) bones. Then make two (2) holes in the thin end for the other two bones.
21. Dot the ends of the cooked bones with glue, insert the longer bone into the hole you made in the step above. Push the bone into the hole, then push the two smaller bones in the thin end. Tweezers are useful at this point to hold the bones! With the crumpled foil texture the fat surface of the joint until you have an effect you are happy with.
22. Holding your joint very lightly, take your pin and use it to define the edges between the meat and fat. Gently pull the fat away from the meat. Then do the same with fat running through the meat.
23. Next, use the pin to lightly mark diagonal lines across the meat areas and then diagonally in the opposite direction to simulate the fibres.
24. Check the texture of the fat surface and if necessary, texture the surface a little more.
25. Colouring and Adding Texture
Check the texture of the fat surface and if necessary, texture the surface a little more. Retrieve your artist chalks, brush, and x-acto knife. Scrape ochre, brown and a bit of golden brown into separate piles of powder.
Enlarge picture showing how to use artist chalks
26. Starting with the ochre, lightly brush the colour over the surface of the lamb. Take care not to get any on the 'meat' face of the joint.
27. Repeat the step, except using the brown powder. Carefully build up the colour, without being too heavy handed with the colour. If desired, you can add a touch of the golden brown powder.