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| Lamb's traditional Scottish haggis is available in three different forms - The chieftan's haggis as pictured above is in the sheep's paunch and is perfect for large gatherings - The smaller sheep's stomach is used for the standard haggis and varies in weight from about one to three pounds - A link form packaged in approximatly two pound packages with eight links weighing about 1/4 pound each. The Scottish crofter used the handy casing of the butchered sheep to create a unique sausage that would hold enough to serve his family. When cooked in the boiling kettle over their warming fire along with neeps and tatties, it made a complete, tasty and very healthy meal.Thank you for your purchase of Lamb's pre-cooked Haggis The instructions which follow are intended to help those who have purchased our haggis at one of our retail outlets or have inadvertantly lost the directions sent with their shipment. If you have further questions, please feel free to call (541) 673-7463. All haggis ingredients are prepared in a U.S.D.A. inspected facility with the highest standards of cleanliness. The haggis is pre-cooked and then vacuum shrink wrapped before freezing for preservation and freshness. When shipped, the frozen haggis is placed in a styrofoam container with an additional freezer pack, if necessary, then boxed to assure arrival in good condition. Fed Ex "express saver" three day delivery helps to minimize thawing during shipment. Even if the haggis has thawed some during shipment, it can be refrozen and kept with good results for up to a year before use. When the Haggis arrives, check to see that the contents are cool. Often with smaller haggis, there is thawing during shipment, but because the haggis is shrink wrapped and pre-cooked, they are perfectly all right. Sometimes thawing of the outside has occurred, making it soft to the touch, while still frozen in the center, If you do not intend to prepare the haggis right away, it should be placed in the freezer and re-frozen until ready to thaw for re-heating. If you plan to prepare the haggis in a few days, it may be kept in the refrigerator until ready to re-heat. Re-Heating Instructions: Thaw, if there is enough time, slowly in the refrigerator. Find a pot or pan large enough to hold the haggis and allow it to be totally immersed in water. The haggis will sink to the bottom of the pot, so it is important that you place something such as a grate at the bottom of the pot to keep the haggis from touching the bottom of the pot and burning. (A double boiler or a steamer also works well) Leave the shrink wrap on during the reheating, as it will support the stomach casing which has softened in the original cooking, and then the heated shrink wrap will be easier to remove before serving. Bring the water to a boil and then immediatly back off the heat to a simmer, so the haggis is not beat around which can break the casing. Expect to simmer your thawed haggis for 30 to 60 minutes, depending on its' size. You can check the temperature with a meat thermometer by piercing both the shrink wrap and the casing. A temperature of 130 degrees is plenty warm, since the haggis is pre-cooked and you are ready to serve. Serving: The Haggis is usually served with neeps and tatties. The yellow turnips of Scotland are called rutabega in the U.S. supermarket, and the tatties are the russett potatoe. Both are boiled and mashed and served with a little butter. To finish off the meal, it is served with a single malt scotch whiskey of your choice. Another tradition is to pipe the haggis in on a silver platter followed by its presentation with the recitation of Robert Burns address "To a Haggis." |
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