We make our Haggis with Lamb
Haggis is a traditional dish made from lamb offal, combined with oats, fat, and seasoning, then encased and cooked. Here’s a clear outline of our process:
1. Preparing the Ingredients
The key components are:
- Lamb mince
- Lamb offal (typically heart, liver, and lungs)
- Onion
- Oats (traditionally pinhead oats)
- Suet or lamb fat
- Seasoning (salt, black pepper, and spices)
The offal is thoroughly cleaned to remove any impurities.
2. Cooking the Offal
The lamb organs are gently boiled until tender.
- This process also creates a rich cooking stock, which we retain for later use
- Once cooked, the offal is cooled and finely chopped or minced
3. Mixing the Filling
The chopped offal is combined with:
- Minced lamb
- Toasted oats
- Finely chopped onion
- Suet or fat
- Seasoning
A portion of the reserved stock is added to create a moist, well-bound mixture.
4. Preparing the Casing
a) Traditionally, the mixture is packed into a cleaned sheep’s stomach, though modern methods may use a synthetic or alternative casing.
- The casing is rinsed and checked thoroughly
- It is then partially filled, leaving room for expansion during cooking
b) Our method is to pack the mixture into a stainless steel oval dish to cook.
5. Filling and Sealing
a) The haggis mixture is packed firmly into the casing and then securely tied or stitched closed.
b) In our case, the haggis mixture is covering with aluminium foil.
6. Cooking the Haggis
a) The filled casing is gently simmered (not boiled rapidly) for several hours.
- Care is taken to keep the temperature steady to prevent bursting
- The oats absorb liquid and swell, helping to bind the mixture
b) In our case, the haggis mixture will not burst
7. Resting and Serving
Once cooked, the haggis is allowed to rest briefly before serving.
- It is typically sliced open and served hot
- Traditionally accompanied by neeps and tatties (turnips and potatoes)
In Summary
Haggis is a carefully balanced combination of lamb offal, oats, fat, and seasoning, slowly cooked within a casing or in our case, a covered dish. The process blends practicality with tradition, making full use of the animal while delivering a rich, hearty flavour.