Welcome to Russell Sheep Company LLC

Our Products and Recipes

Russell Sheep Co LLC strives to offer the most delicious, nutritious lamb available. The feed and forage used in raising our lambs is of the highest quality available. The flock benefits from optimally managed pastures and updated facilities. Customer satisfaction and loyalty is important to us, and we enjoy meeting customers at farmer’s markets, making deliveries to customers and chefs, and welcoming folks to the farm by appointment.

During this current pandemic, several of our customers are best served by placing a direct order with us to be picked up at the farm by appointment, at the Muncie Minnetrista Farmer’s Market (second and fourth Saturday), or at the Broad Ripple Farmer’s market (first and third Saturday).  To best meet this need, we welcome you to call us, place your order, and we can process a credit card payment with a service fee of $1.50.  Your order will be ready for pick up when you arrive. To place an order, call Diane at 765-749-0287. 

Leg of Lamb

We have bone-in and boneless legs available with weights ranging from 4.5-8.5 lbs. A new product we carry is a round muscle roast (1.5-2.5 lbs) which is available plain or packaged in marinade.

Kebob Meat

Lamb Stew

2 lbs. lamb stew meat
2 Tbl. oil
4 cloves garlic, minced
1 medium onion, chopped
1 cup water
2 tsp. salt
1/2 tsp. pepper
3 large potatoes, peeled & cubed
4 medium carrots, sliced
1/2 cup celery, chopped
1/2 apple, peeled and chopped
1—14 oz. can diced tomatoes
2 Tbl. beef bouillon granules
2 Tbl. tapioca
Heat oil in a dutch oven. Add meat, garlic, and onion. Cook till meat is browned. Add all the other ingredients. Heat to boiling. Cover and simmer for two hours.
Lean and versatile, you will find many uses for this lamb selection. Available in one-pound packages, we offer a marinate option which is perfect skewed and grilled, and a plain option which can be enjoyed in many ways
(click on picture to see a lamb stew recipe)

Rack of Lamb

Rack of Lamb

Make slits every 3 inches in the fat cover of a rack of lamb, and insert cloves of garlic. Rub lamb with olive oil, and season generously with salt and pepper, rub with a blend of aromatic herbs such as rosemary, thyme, mustard seed, mint (for example). 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.
Our French Rack of Lamb roasts continue to delight customers and chefs alike. We also have Lolli-chops available, which are single rib cuts.
(Click on picture to access a recipe for Rack of Lamb)

Loin Chops

Lamb Chops Parmesan (a Russell family favorite)

Sprinkle 4 lamb chops (1 1/2 inch thick) with onion salt and pepper.
Grill or broil for 7 -8 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 (135-145 degrees)
Yes, they look like T-bone steaks, only smaller and so delicious! We cut them 1 ½” thick and they come two/package. (Click on the photo to see our favorite recipe for chops)

Lamb Shoulder

Instant-Pot Lamb Shoulder

Thaw a lamb shoulder roast, either bone-in or boneless. Press saute setting to pre-heat the cooker, when hot, add a swirl of olive oil. Sear the roast on all sides. Deglaze bottom of cooker with 1 cup water. Generously season roast with Salt, Pepper, and other seasonings of your preference. (lemon-pepper, rosemary, thyme, mustard seeds…) Add 1 tsp. balsamic vinegar, 2 cloves minced garlic, and onion slices. Use pressure cook setting for meat. I go through two pressure cook cycles to make the meat extra tender. After pressure is released, let meat sit for 15 min, then shred or slice. Skim fat from broth for use as a base for many uses.

*note – you can use a slow cooker as well. Sear the roast, add the ingredients, and slow cook for 10-12 hours.
We offer bone-in shoulder roasts, boneless shoulder roasts, and shoulder steaks. (2/pkg., cut 1” thick) This moist, delicately flavored selection is pictured as a boneless roast (click on it to get an Instant-Pot recipe for lamb shoulder)

Lamb Shanks

When the weather turns nasty, slow roasted lamb shanks become a wonderful comfort-food. Whether you’re following an Osso Buco recipe, slow-roasting with garlic and wine, or putting them in a slow or pressure cooker, this flavorful, fall off the bone meat is rich and tasty!

Lamb Bacon

Yes! You want it and we have it. Fry it at a little less temperature than you would pork bacon.

Ground Lamb

‘Lamb-burger’ is available in one and five pound packages. We also have patties, packaged 3 or 4/pkg. Our favorite is to season with a bit of lemon pepper seasoning before cooking, but let your imagination be your guide.

Breakfast Sausage

Here is a delicious alternative to traditional pork sausage. We offer both 1 lb. bulk pkgs. and 1 lb. links.


Our customers rave over these brats. We offer traditional, Wisconsin blend brats as well as garlic butter brats. Try both and just try to decide which is your favorite!

Hot Italian Sausage

There’s enough heat in this selection to be interesting, but not offensive. We have it in both 1 lb. bulk and links.


This convenient, delicious selection is one of our top sellers. It has been seasoned, cooked, and thinly sliced… all that you need to do is warm it and enjoy!

Summer Sausage

Our shelf-stable summer sausages come in two flavors; mild and hot. This ready-to-eat meat is perfect for charcuterie boards, and appetizer trays.

Lamb liver, Heart, Kidney, and Fries

Yes – we think it’s important to use all parts of the animal being harvested. These selections are affordable and delicious.