200mlLamb stock (beef stock will work, if need be)
50mlScotch whiskyto taste
Ox stomach liningcleaned
Begin by finely dicing the cooked lamb’s heart, liver and lungs, then add them to a large mixing bowl.
Add a handful of oats and a dash of the stock to the lamb’s pluck and mix with your hands. Add more stock, if need be (the mixture should bind like sausage meat, but should not be wet).
Season the mixture and season. Taste a spoonful of the mix, for seasoning, and add a dram of Scotch whisky. Taste once more for seasoning.
Stretch the cleaned ox stomach and slowly begin to add the mixture. The finished product should resemble a large sausage, with a good amount of empty, leftover stomach – enough to tie a tight knot.
Place the haggis in a roasting tin, half-filled with water, and cook at 150C/gas mark 2 for approximately two hours, until piping hot. (optional: gently pierce the haggis twenty minutes before the end of cooking time and pour another shot of whisky into the haggis.)
Serve hot with neeps (mashed swede), tatties (mashed potatoes) and a sauce of your choice. We recommend something spiked with enough whisky to wash an elephant.