Traditional lamb haggis, just like we've been making in our family for many years, even though I don't only prepare it for Easter. I got the recipe directly from my mother and haven't changed much because it pleases everyone. I always add ribs along with the organs, and I make sure I have enough greens. What I like about this version is that the steps are clear and you don't have to reinvent anything.
Quick info
Total time: about 1 hour and 30 minutes
Preparation time: 45 minutes
Cooking/baking time: 20 minutes (in the oven)
Servings: 3 trays of haggis, depending on size
Difficulty: medium
Classic recipe, usually for the Easter meal or for anyone who wants to take advantage of lamb meat.
Ingredients
Organs from a lamb weighing about 15 kg
5 pieces of lamb ribs
The stomach lining from 1 lamb
Green onion
A head of garlic
Green garlic
Fresh parsley
3 slices of bread
7 boiled eggs
3 raw eggs
A teaspoon of sweet paprika
Salt
Pepper
50 ml oil
Preparation method
1. Wash the lamb organs and ribs well, then boil them in salted water. Skim a few times to keep the broth clear.
2. After about 20 minutes, remove everything from the water and let it cool. It doesn't need to be completely cold but cool enough to handle.
3. Meanwhile, clean, wash, and finely chop the green onion, parsley, and garlic leaves. I put the boiled egg in cold water after boiling so that it peels more easily.
4. I soak the bread in cold water for a few minutes, then squeeze it well by hand. I pass the cooled organs, meat from the ribs, and bread through the meat grinder. I do everything at once, not in batches, to have a uniform mixture.
5. In a pan, I put the oil and sauté the green onion and garlic (both green and head, finely chopped) until they soften slightly. When ready, I add the teaspoon of sweet paprika, mix quickly, and take the pan off the heat.
6. I add the sautéed vegetables over the meat and bread mixture, add the chopped fresh parsley and garlic leaves. I sprinkle salt and pepper to taste.
7. I add the 3 raw eggs and mix everything with my hand or a large spoon until well combined.
8. I prepare the trays. If the stomach lining is tough or too salty, I can rinse it briefly in cold water, then spread it in the trays to cover the edges as well.
9. I put a layer of mixture in the tray, place halves of boiled eggs (or whole eggs, if preferred) on top, then another layer of mixture. I pull the edges of the stomach lining over the haggis to ensure everything is well covered.
10. I place the trays in the preheated oven at 180 degrees. I leave them for about 20 minutes until the stomach lining sets and the haggis gets color.
Why I make this recipe often
This haggis is not fussy and doesn't take forever, and the taste is always balanced: neither too dry nor too fatty. It's suitable for slicing for breakfast or as a snack, and it stays fine even after two days in the fridge. The recipe doesn't require hard-to-find ingredients or complicated methods.
Tips and variations
Tips
1. If the organs are very large, I can cut them into smaller pieces before boiling to cook more evenly.
2. Sweet paprika adds color as well as flavor, but I don't put more than a teaspoon; otherwise, it becomes bitter.
3. I don't leave the boiled eggs in the mixture while the haggis is still very hot, so they don't crumble.
4. For the stomach lining, if it seems too thick or has a strong smell, I wash it in water with a little lemon juice, then rinse well.
Substitutes
1. If I don't have stomach lining, I can use baking paper, but it won't achieve the same crust.
2. Green garlic can be omitted if it's not in season, but the haggis loses a bit of flavor.
3. If the haggis turns out too dense, I can add more greens or, if necessary, another slice of bread.
Variations
1. I can also add dill if I like a more intense green flavor.
2. For a subtler taste, I reduce the garlic or use only green garlic.
3. If I want the haggis to be more cohesive, I add another raw egg to the mixture, but no more, so it doesn't become rubbery.
Serving ideas
1. It cuts best after it has completely cooled to avoid crumbling.
2. It goes well with green salad, green onion, or radishes.
3. It can be served as an appetizer or for breakfast.
Frequently asked questions
What do I do if I don't have a meat grinder?
I chop everything with a knife, but the final result will be more rustic in texture.
Can I use only lamb organs, without ribs?
Yes, but the ribs add flavor and help with the final texture.
What do I substitute for boiled eggs if I don't want to include them?
I can leave them out; the haggis turns out fine without them. However, the middle layer will be a bit more compact.
How salty should the haggis be before baking?
The mixture should be slightly salty because the eggs and stomach lining do not absorb much salt in the oven.
Is the stomach lining absolutely necessary?
It's not mandatory, but it holds the haggis together and gives it the classic appearance.
Nutritional values (estimates)
For one serving (approximately 150 g):
Calories: 280-320 kcal
Protein: 22-25 g
Fat: 18-22 g
Carbohydrates: 8-10 g
The values are approximate, depending on how much bread and how many eggs each serving has. Lamb organs are rich in protein and fat, and the eggs and bread also contribute to the total.
Storage and reheating
It keeps well in the fridge, covered or in a container, for up to 3 days. I do not recommend freezing, as the texture changes. For reheating, I can put the slices in the oven for a few minutes or in a pan without oil, but the haggis is also good cold. If it seems too dry after the fridge, I let it sit for a few minutes at room temperature before serving.
Quick info
Total time: about 1 hour and 30 minutes
Preparation time: 45 minutes
Cooking/baking time: 20 minutes (in the oven)
Servings: 3 trays of haggis, depending on size
Difficulty: medium
Classic recipe, usually for the Easter meal or for anyone who wants to take advantage of lamb meat.
Ingredients
Organs from a lamb weighing about 15 kg
5 pieces of lamb ribs
The stomach lining from 1 lamb
Green onion
A head of garlic
Green garlic
Fresh parsley
3 slices of bread
7 boiled eggs
3 raw eggs
A teaspoon of sweet paprika
Salt
Pepper
50 ml oil
Preparation method
1. Wash the lamb organs and ribs well, then boil them in salted water. Skim a few times to keep the broth clear.
2. After about 20 minutes, remove everything from the water and let it cool. It doesn't need to be completely cold but cool enough to handle.
3. Meanwhile, clean, wash, and finely chop the green onion, parsley, and garlic leaves. I put the boiled egg in cold water after boiling so that it peels more easily.
4. I soak the bread in cold water for a few minutes, then squeeze it well by hand. I pass the cooled organs, meat from the ribs, and bread through the meat grinder. I do everything at once, not in batches, to have a uniform mixture.
5. In a pan, I put the oil and sauté the green onion and garlic (both green and head, finely chopped) until they soften slightly. When ready, I add the teaspoon of sweet paprika, mix quickly, and take the pan off the heat.
6. I add the sautéed vegetables over the meat and bread mixture, add the chopped fresh parsley and garlic leaves. I sprinkle salt and pepper to taste.
7. I add the 3 raw eggs and mix everything with my hand or a large spoon until well combined.
8. I prepare the trays. If the stomach lining is tough or too salty, I can rinse it briefly in cold water, then spread it in the trays to cover the edges as well.
9. I put a layer of mixture in the tray, place halves of boiled eggs (or whole eggs, if preferred) on top, then another layer of mixture. I pull the edges of the stomach lining over the haggis to ensure everything is well covered.
10. I place the trays in the preheated oven at 180 degrees. I leave them for about 20 minutes until the stomach lining sets and the haggis gets color.
Why I make this recipe often
This haggis is not fussy and doesn't take forever, and the taste is always balanced: neither too dry nor too fatty. It's suitable for slicing for breakfast or as a snack, and it stays fine even after two days in the fridge. The recipe doesn't require hard-to-find ingredients or complicated methods.
Tips and variations
Tips
1. If the organs are very large, I can cut them into smaller pieces before boiling to cook more evenly.
2. Sweet paprika adds color as well as flavor, but I don't put more than a teaspoon; otherwise, it becomes bitter.
3. I don't leave the boiled eggs in the mixture while the haggis is still very hot, so they don't crumble.
4. For the stomach lining, if it seems too thick or has a strong smell, I wash it in water with a little lemon juice, then rinse well.
Substitutes
1. If I don't have stomach lining, I can use baking paper, but it won't achieve the same crust.
2. Green garlic can be omitted if it's not in season, but the haggis loses a bit of flavor.
3. If the haggis turns out too dense, I can add more greens or, if necessary, another slice of bread.
Variations
1. I can also add dill if I like a more intense green flavor.
2. For a subtler taste, I reduce the garlic or use only green garlic.
3. If I want the haggis to be more cohesive, I add another raw egg to the mixture, but no more, so it doesn't become rubbery.
Serving ideas
1. It cuts best after it has completely cooled to avoid crumbling.
2. It goes well with green salad, green onion, or radishes.
3. It can be served as an appetizer or for breakfast.
Frequently asked questions
What do I do if I don't have a meat grinder?
I chop everything with a knife, but the final result will be more rustic in texture.
Can I use only lamb organs, without ribs?
Yes, but the ribs add flavor and help with the final texture.
What do I substitute for boiled eggs if I don't want to include them?
I can leave them out; the haggis turns out fine without them. However, the middle layer will be a bit more compact.
How salty should the haggis be before baking?
The mixture should be slightly salty because the eggs and stomach lining do not absorb much salt in the oven.
Is the stomach lining absolutely necessary?
It's not mandatory, but it holds the haggis together and gives it the classic appearance.
Nutritional values (estimates)
For one serving (approximately 150 g):
Calories: 280-320 kcal
Protein: 22-25 g
Fat: 18-22 g
Carbohydrates: 8-10 g
The values are approximate, depending on how much bread and how many eggs each serving has. Lamb organs are rich in protein and fat, and the eggs and bread also contribute to the total.
Storage and reheating
It keeps well in the fridge, covered or in a container, for up to 3 days. I do not recommend freezing, as the texture changes. For reheating, I can put the slices in the oven for a few minutes or in a pan without oil, but the haggis is also good cold. If it seems too dry after the fridge, I let it sit for a few minutes at room temperature before serving.