Lamb meatloaf

Lamb Haggis: a traditional recipe full of flavor and history

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8-10

When it comes to traditional dishes, lamb haggis holds a special place in the hearts of many. This recipe is not just a simple dish, but a true celebration of flavors, often associated with festive occasions and family gatherings. Its history is lost in the mists of time, but one thing is certain: every bite reminds us of ancestral traditions and joyful meals.

In this recipe, I will guide you step by step to prepare a delicious lamb haggis that will surely impress anyone who tastes it. Let's get started!

Necessary ingredients:

- The offal from one lamb (liver, kidneys, lungs, heart)
- 3-4 bunches of green onions
- 2 bunches of fresh dill
- 8-10 raw eggs (depending on the desired consistency of the mixture)
- 3 hard-boiled eggs
- Salt and pepper, to taste
- Lard (for greasing the trays)
- Flour (for dusting the trays)

Preparing the lamb haggis:

1. Boiling the offal: Start by washing the lamb offal well under a stream of cold water. Then, place them in a large pot with water and a little salt. Boil them over medium heat for about 30 minutes or until tender. It is important not to overcook them, so they do not lose their texture and flavor.

2. Chopping the offal: Once the offal is boiled, remove it from the water and let it cool slightly. Then, chop half of it in a meat grinder, while the other half should be chopped by hand to maintain a more rustic texture.

3. Preparing the mixture: In a large bowl, add the chopped offal, finely chopped green onions, and fresh dill. These aromatic ingredients will add a special flavor to your haggis. Add salt and pepper to taste, then pour in the raw eggs, mixing well to obtain a uniform mixture. The consistency should be slightly moist but not too runny.

4. Preparing the trays: Preheat the oven to 180 degrees Celsius. While it heats up, grease the trays with lard and dust them with a little flour so that the haggis does not stick during baking.

5. Assembling the haggis: Place a portion of the offal mixture in the prepared tray, then put the 3 hard-boiled eggs in the center. These will not only add a surprise element but will also enrich the flavor. Cover the eggs with the remaining mixture, then top with a layer of remaining offal. Finally, brush the surface with an egg yolk to achieve a golden and appetizing crust.

6. Baking the haggis: Place the tray in the preheated oven and let the haggis bake for about 1 hour, or until it is well browned and firm to the touch. Once it is ready, remove it from the oven and let it cool slightly before slicing.

7. Serving: The lamb haggis can be served warm or cold, alongside a fresh green salad or pickles. You can also add a yogurt and garlic sauce, which will perfectly complement the intense flavors of the haggis. A bottle of white wine or tomato juice will make the meal even more enjoyable.

Practical tips:

- Fresh ingredients: Always use fresh ingredients to achieve the best results. Green onions and fresh dill bring a level of flavor that cannot be matched by dried versions.
- Variations: You can experiment with adding other herbs, such as parsley or thyme, to customize the recipe to your taste. You can also replace the lamb offal with pork offal for a different version.
- Storage: Lamb haggis keeps well in the fridge, sealed in an airtight container, for 3-4 days. It can also be eaten cold as a delicious appetizer.
- Calories and nutritional benefits: This recipe is rich in protein due to the eggs and offal, making it a good source of iron and vitamins. Each serving contains approximately 300-400 calories, depending on the amount of eggs and offal used.

Frequently asked questions:

- Can I use other types of meat for haggis? Yes, you can replace lamb with pork or beef, but the taste will be different. Lamb provides a specific flavor characteristic of this dish.
- How can I make the haggis lighter? If you want a lighter version, you can reduce the amount of eggs and offal, adding additional vegetables like zucchini or carrot for a lighter texture.
- Can the haggis be frozen? Yes, the haggis can be frozen, but it is recommended to slice it before placing it in the freezer. Make sure it is well wrapped to prevent freezer burn.

I wish you much success in preparing this lamb haggis! May every bite be a true celebration of flavor. Enjoy your meal!