Haggis will be available for delivery from 18th to 29th January ONLY
Nose-to-tail butchery is an important part of making our industry more sustainable. Haggis to the rescue - just as we use the trim, along with the more commonly bought cuts, to make burgers, sausages, pies and our famous sausage rolls, this famous Scottish dish allows us to use lamb offal, and is an important reminder of what we can do to help make the butchery industry more sustainable.
PLEASE NOTE: DELIVERY 18TH TO 29TH JANUARY ONLY
Available for delivery Tuesday to Saturday.
We start by boiling lamb offal (lung, liver and heart) and lamb stock.
Then add onions, mutton, wheat, lemon juice, garlic, Worcestershire sauce, black pepper and salt.
Once simmered for 3 ½ hours, the flavours blend together and the flavourful mix is put into casings (sadly not actual lamb stomach as the shelf life is very short) and allowed to cool.
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Natural Ox Casings, Lamb pluck (lungs/liver/heart), Stock (Beef bones, chicken carcasses, shallots, carrot, leek, thyme, rosemary, parsley, tomato paste, bay, black peppercorns), White pepper, Maze, Beef Suet, Seasoning mix (oatmeal, salt, rice flour, dried onion, spices, wheat flour, flavourings. contains gluten)
NOW YOU'VE BROUGHT HOME YOUR HAGGIS, HERE IS HOW TO COOK IT:
a) Simmer your haggis in water for about 45 minutes, b) Bake or steam with a bit of water in the baking tray, c) Or slice and fry it like black pudding.
Serve it with your favourite version of swede (how about roast?) and creamy mashed potatoes.
Refrigerate as soon as your order arrives. Please see the labels for use by dates.
Shelf life with proper storage - 5 to 7 days from dispatch - please see use by date on arrival.