Heart, lungs and liver of 1 Scotch Lamb PGI, thoroughly washed
500g Scotch Beef PGI or Scotch Lamb PGI offcuts, including fat
1 carrot, halved length ways
1 stick celery, halved lengthways
2 medium onions, peeled and finely chopped
250g medium oatmeal (not rolled oats)
1 tsp freshly grated nutmeg
1 tsp ground mace
0.5 tsp dried sage
0.5 tsp dried thyme
1 tsp salt
Plenty of ground black pepper
FOR THE NEEPS AND TATTIES
1 kg floury potatoes peeled and cut into chunks
50-75 g butter
Salt and pepper
1 kg swede and turnips, peeled and cut into small chunks
1/2 tsp ground mace
A little salt
You will need 6x 200g capacity individual pudding basins or large ramekin dishes, baking parchment, butter muslin and string.
You may need to order the meat ingredients in advance from your butcher as they may not always be readily available.
The heart, lungs and liver of the lamb are collectively known as the “pluck”.
You will probably have to buy the whole thing but if you can persuade the butcher to sell you just the heart, one lung and half the liver that will provide plenty of haggis for 6 servings
If you must take the lot, prepare it all and freeze half the haggis mixture, well wrapped and all air removed, to make your next batch.it will keep in the freezer for about two months.