Welcome to Russell Sheep Company LLC

Our Products and Recipes


Celebration Leg of Lamb

1 Leg of Lamb, 6 to 9 lbs.
1 Tbl. Soy Sauce
1 tsp. Pepper
1 whole Bay Leaf, crushed
1/2 tsp. dried Sage
1 Tbl. Olive Oil
1 clove Garlic, minced
1/2 tsp. ground Ginger
1/2 tsp. Thyme
1/2 tsp. dried Marjoram
In a small bowl, mix together soy sauce, oil, garlic, pepper, ginger, bay leaf, thyme, sage, and marjoram. Place lamb on rack in a roasting pan, With sharp knife, make frequent slits in the surface of lamb. Move knife from side to side to enlarge pockets. Rub herb mixture into each slit. Rub any remaining mixture over roast. Roast in 325 degree oven for 20—25 min. per pound or until meat thermometer registers 145 degree for medium-rare, 160 degrees for medium, or 170 degrees for well. Remove roast from oven, cover, and let stand 10 minutes. Internal temperature will rise approx. 10 degrees. Pan drippings can be used in gravy or skimmed and served au jus.
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Leg of Lamb (bone-in)

These bone-in roasts are available in whole or half leg sizes

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BRT Leg of Lamb

These legs have been deboned, rolled, and tied. They are great as a roast, but can also be butterflied open, marinated and grilled. Weights vary from 3.5 to 7pounds.

Leg of Lamb with Spinach Dressing

1 cup chopped onion 2 cloves garlic, minced 10 oz. pkg. chopped spinach, thawed 4 Tbl. fresh basil (or use 4 tsp. dried, crushed basil)
8 cups dried bread crumbs 1 (5 - 7 lb.) leg of lamb. boned & butterflied
Saute onion and garlic in 1 Tbl. butter until tender. Combine all ingredients except the lamb. Drizzle with 1/2 cup water to moisten. Stir to mix. Open up meat so that it lays flat. Spread stuffing over meat. Roll up and tie securely. Place leg, seam side down, on rack in roasting pan. Insert thermometer into thickest protion of meat. Roast, uncovered, in 325 degree oven for 2 - 2 1/2 hours, or until thermometer registers 150 degrees. Let stand 15 minutes before carving. Remove strings. Serves 12 (... this is also a good dressing recipe to use in a crown roast)

New Item!  Marinated Leg Steak

This select cut from the leg is packed in a delicious Teriyaki marinate and ready for the grill.  Quick grilling and easy slicing means a melt in your mouth entrée.

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Lamb loin Chops

These premium chops are cut from the loin at 1 1/2" thickness! Whether grilled or broiled, you'll love this easy, tasty entree. Chops come 2 per package.

Lamb Chops Parmesan

Lamb Chops Parmesan

Sprinkle 4 lamb chops (1-1/2"thick) with onion salt and pepper.
Grill or broil for 7 to 10 minutes. Turn and grill or broil for an additional 5 to 8 minutes.
Combine: 3 Tbl. grated parmesan cheese
1/3 tsp. garlic powder
½ tsp. oregano
Sprinkle over the chops and cook 2 minutes longer, or until desired doneness.

Lollichops

These single rib "lollies"  are popular appetizers at many fine restaurants.... easy to prepare...and simply delicious!

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Lamb Shanks

When the weather turns cold, nothing beats a braised lamb shank dinner.

Lamb Shanks

Lamb Shanks

Lightly dredge desired number of lamb shanks (this recipe is for 4 shanks) with flour, salt and pepper. Heat ¼” oil in skillet and lightly brown the shanks. Transfer to a roasting dish. Saute ½ cup onions and 3 cloves garlic in the hot skillet, and add to the pan of shanks. Sprinkle shanks with salt, pepper, ½ tsp. mustard seed, ½ tsp. crushed rosemary, ½ tsp. basil, ¼ tsp. crushed mint (opt.). Add 1 cup chicken broth to pan, then add enough red wine to mostly cover the shanks. Cover pan with lid or foil. Bake at 325 degrees for 3 ½ hours. *if desired, carrots and potatoes may be added to pan the last 1 ½ hour of cooking time

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Rack of Lamb

Our meaty, 8 - 10 rib racks, have frenched tips. This is a perfect choice if you want an elegant presentation, and a mouth-watering entree.

Rack of Lamb or Roast Leg of Lamb

Rack of Lamb or Roast Leg of Lamb

Make slits every 3 inches in a leg of lamb or a rack of lamb, and insert cloves of garlic.  Rub lamb with olive oil, and season with salt and pepper, or rub with a blend of herbs.  Preheat oven to 450 - 500 degrees.  Put roast in a roasting pan, put into oven, and sear the meat until a crust forms on the outside.  (This will seal in the juices.)  Reduce oven to 300 degrees to complete the cooking.   For medium rare (140 degree internal temperature), approximately 20 min./lb. , or cook till internal temperature reaches desired degree of doneness.    

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Kebob Meat

Want versatility and leanness? These 1 1/2" chunks of meat are wonderful marinated, skewered with your favorite vegetables, and grilled. Another idea - use kebob meat for a hearty stew.

Kebob-Soy Ginger Marinade

Kebob-Soy Ginger Marinade

*great for marinating lamb
for the grill!

1/4 cup lemon juice
1/4 cup soy sauce
1/4 cup honey
1/4 cup olive oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/2 tsp. rosemary
1/2 tsp. oregano
Combine ingredients.  Marinate chops, kebobs, or butterflied BRT leg of lamb for 2—8 hours.  Grill  and enjoy!

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Lamb Shoulder

If you’re hungry for a moist, tender roast to slow cook and use as shredded lamb or BBQ, choose a shoulder roast!

Crockpot Shoulder Roast

Crockpot Shoulder Roast

1 lamb shoulder roast (bone-in or boneless) 1 large clove garlic, minced

1 Tbl. flour

2 tsp. salt 1/4 tsp. pepper 1 Tbl. lemon juice
Combine garlic, flour, pepper, salt, and lemon juice.  Rub all over roast.  Place 1/2 cup water in crock pot, add roast.  Cook for 6-8 hours.  To check doneness with meat thermometer:145 degrees—medium rare 155 degrees—medium well. 165 degrees—well done

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Gyro

Our gyro meat comes precooked and sliced – ready for you to simply heat and eat! Available in 1# packages.

Gyro and Tsatziki Sauce

Gyro


(great with lamb Gyro from the Russell Sheep Company)
1 cup plain yogurt or 1 cup greek yogurt
1 medium cucumber
1 teaspoon garlic salt
1 Tablespoon chopped parsley
1/4 teaspoon dill weed
Place yogurt in a sieve or cheesecloth and let the liquid drain from it for 2 hours.  (this step is not necessary if using greek yogurt)   Peel cucumber, remove seed core, and grate or process.  Place cucumber in a sieve or cheesecloth and let the liquid drain from it for 2 hours.  Combine all ingredients together.  Chill at least   2 hours to let the flavors blend.

Breakfast Sausage links

A great way to start your day is with the delicious lamb links! This same delicious sausage is also available in bulk 1# chubs.

Brats

We now offer 4 delicious Brat selections!  Fire up the grill and enjoy the tradition Wisconsin blend brats or one of our other new flavors – Garlic-Butter, Hot Italian, or Sweet Italian.

Summer Sausage-Regular or Hunter's Blend

Whether you prefer a mild flavor, or a little hotter kick, these popular summer sausages come vacuum packed and are shelf stable.

Ground Lamb

There are limitless ways to use ground lamb.  We offer it in 1 lb. tubes. Lamb patties also available.  These .33# patties are perfect for grilling.

Lamb Bacon

Who doesn’t love bacon!  Our lamb bacon is made with a natural cure process and is nitrate free.

Also available – lamb heart, liver, kidney, fries, lamb bellies, and soup marrow bones