Scott’s Haggis

Recipe by Scott Davies, Executive Chef, Old Manse of Blair

Ingredients

250g lungs pipes and fat removed

250g kidneys membrane & fat removed

250g liver membrane removed

250g heart (trimmed)

750g lamb shoulder

350g pinhead oats

250g lamb fat

5 onions peeled & finely chopped

15g cracked black pepper

1 tsp dried thyme

2g Nutmeg grated

2.8g tsp Mace

6.5g whole coriander lightly toasted and crushed/ground

30g salt

Method

Soak all offal overnight in milk. Wash off the next day.

Mince all the offal and lamb shoulder.

Cook onion down in the lamb fat over a medium heat, lid on for 15-20 minutes with the salt. No colour.

Remove from the heat and stir in the oats leave to cool.

Mix all ingredients together. cook a tsp off to check seasoning.

Roll in foil 800g or in to beef casing or sheep stomach, leave over night to develop flavour.

Gentle simmer for 2 hours. Leave to air cool. Then fridge.