Our butcher Chris Peterson with his haggis made from New Jersey Lamb and his recipe:
100g Lamb Fat
1279g Lamb offal – heart/kidney/liver/
100g rye flour
200g rolled rye, toasted
270g boiling water
12g black pepper
2g fennel seed
-Soak offal in milk for 40 hours. Change the milk a few times during this period.
-Pour boiling water onto toasted rye and seal. Allow to soften and cool.
-Toast spices before adding to the mix.