Lamb meatloaf

Lamb Haggis: A Delicious Easter Tradition

Lamb haggis is a symbolic recipe that reminds us of Easter celebrations and the lavish meals shared with family. Whether it's a recipe passed down through generations or a modern reinterpretation, lamb haggis remains a beloved dish for its intense flavor and unique texture. In this recipe, I will share my favorite way to prepare haggis, inspired by my mother's traditions, along with some variations to suit everyone's tastes.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 12

Ingredients needed for lamb haggis:

- 2 kg lamb organs (liver, kidneys, lungs, heart)
- 10 eggs
- A large bunch of green onions (the more, the tastier the haggis)
- Green garlic stalks (optional, from 4 bunches)
- A large bunch of fresh parsley
- A large bunch of fresh dill
- Salt and pepper, to taste
- Oil, for greasing the baking tray
- Breadcrumbs, for lining the tray

Preparing the lamb haggis:

1. Preparing the organs: Start by carefully cleaning each lamb organ. Cut the liver into small cubes, and halve the kidneys. Cut the lungs into small pieces and prick them with a fork to cook evenly. Clean the heart of any blood inside, ensuring it is well washed.

2. Boiling the organs: Place the organs in a large pot, add water and salt, then let them boil. It's important to stir occasionally, especially for the liver, which tends to settle at the bottom of the pot. Boil for about 30 minutes or until tender.

3. Chopping the organs: Once the organs are boiled, remove them with a slotted spoon and let them cool. Once cooled, chop them finely into small cubes. This step is essential, as the fine texture of the haggis depends on how the organs are chopped. If you prefer a more refined haggis, you can chop them with a knife, just like my mother does.

4. Preparing the mixture: In a large bowl, finely chop the greens: green onions, parsley, and dill. Add the chopped greens to the chopped organs, along with the beaten eggs, salt, and pepper. Mix well until all the ingredients are combined.

5. Lining the tray: Preheat the oven to 180 degrees Celsius. Grease a large baking tray (approximately 35x40 cm) with oil and line it with breadcrumbs. This step will help prevent the haggis from sticking to the tray and will give it a golden crust.

6. Baking the haggis: Pour the haggis mixture into the tray, and if desired, you can add a thin layer of breadcrumbs on top for a crunchier crust. Place the tray in the preheated oven and let the haggis bake for about 1 hour, or until golden brown and slightly pulling away from the edges.

7. Cooling and serving: When the haggis is ready, remove it from the oven and let it cool in the tray. Once cooled, cut it into squares and proudly serve it alongside a spring salad or a flavorful mayonnaise.

Useful tips for perfect haggis:

- Enhancing the flavor: Add some herbs, such as thyme or oregano, to intensify the haggis's aroma.
- Chicken organ variant: If you're not a fan of lamb, haggis can be made with chicken organs (hearts, gizzards, liver, and chicken breast) for a lighter yet equally delicious option.
- Plenty of greens: The more greens you add, the moister and more flavorful the haggis will be. Experiment with various combinations of greens to achieve a unique taste.

Nutritional benefits:

Lamb haggis is a rich source of protein, B vitamins, and essential minerals such as iron, zinc, and potassium. These nutrients contribute to maintaining a healthy immune system and providing the energy needed for active days. However, it's important to consume in moderation, considering the caloric content, which can range from 250-300 calories per serving, depending on the ingredients used.

Serving suggestions:

Lamb haggis pairs perfectly with a fresh green salad or assorted pickles. You can also accompany it with a glass of red wine or a refreshing fruit drink to complete the meal.

Frequently asked questions:

1. How can I store haggis after cooking?
Haggis can be stored in the refrigerator, covered, for 3-4 days. It can be reheated in the oven or microwave before serving.

2. Can I freeze haggis?
Yes, haggis can be frozen, but it's recommended to portion it before placing it in the freezer. Make sure it is well wrapped to prevent freezer burn.

3. What can I do with leftover haggis?
Leftover haggis can be used to make delicious sandwiches or added to salads for an extra protein boost.

4. How do I know when the haggis is ready?
Haggis is ready when it easily pulls away from the edges of the tray and has a golden color on the surface. You can do a toothpick test; if it comes out clean, the haggis is done.

In conclusion, lamb haggis is more than just a culinary dish; it is a true tradition, a symbol of Easter gatherings, and an opportunity to bring your family together around the table. Use this recipe as a guide to create unforgettable moments each year. Enjoy your meal and happy holidays!