Fimo project: Leg of Lamb...

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By Mags Cassidy of Mags-nificent Miniatures...

DISCLAIMER: THIS PROJECT IS UNDERTAKEN AT YOUR OWN RISK – ANY INJURY INCURRED IS SOLELY THE PARTICIPANT'S RESPONSIBILITY.

General rules:Before you begin this project, please ensure that your hands are clean as it is surprising how much dirt transfers on to the clay. Always begin by ‘working’ the lightest colour of the clays. By ‘working’ I mean roll into a ball and flatten and press, repeat this process several times until clay is soft and pliable.

NEVER BAKE ON ANY DISH/TRAY THAT YOU WILL LATER USE FOR FOOD. CHECK THE BAKING INSTRUCTIONS ON THE PACKET AND FOLLOW THEM – THERE HAVE BEEN MANUFACTURING CHANGES TO THE CLAYS AND THE NEWER ONES HAVE A DIFFERENT BAKING TIME TO THAT STATED BELOW.

You will require the following items:

A Rolling pin (the type used for cake icing is ideal) If you do not have a rolling pin a small glass bottle will do the job!
Craft mat or ceramic tile, (To work and bake on)
A Ball ended tool OR a pin with a glass ball head on.
Craft knife or Razor Blade (not recommended for children or novices)
Fimo Gloss Varnish
Old hair net!
Clay: A small piece of each colour (approximately 1 cm square of each)

For the bone:

Fimo Soft: White (code 0)

Translucent (code 014)

For the Meat:

Fimo Soft: Chocolate Brown (code 75)

Translucent (code 014)

Fimo Classic: – Bordeaux Red (code 23)

For the skin:

Fimo Soft: White (code 0)

Translucent (code 014)

Method...

Bone:

Mix together the white & translucent clay and roll into a sausage shape making one end thinner. Push the ball ended tool or pin into the thicker end. It is better to bake this bone first, particularly if you are new to working with polymer clay.

When baked, cool, put to one side.

Meat:

Cut up the required amounts of clay. ‘Work’ the brown, burgundy and translucent clay together. First, roll into a ball, and then into a sausage shape making one end thinner.

Use a hair net, rolled up to press onto the clay to give the meat texture.

Skin:

‘Work’ the white and translucent clay together and roll out thinly. Wrap the skin around the meat with the join underneath. Take care not to have air bubbles between the skin and the meat. Push the bone into the leg of lamb, turning it slightly as you push.

Place your leg of lamb on your ceramic tile, your meat is now ready to bake.

When cool, varnish lightly, as you do not want a really high gloss finish.

By Mags Cassidy

www.mags-nificent.co.uk