Scottish Americans and expats celebrating Robert Burns’s birthday often find haggis lacking traditional ingredients like sheep lung due to US import bans. In response, Macsween has created a haggis recipe substituting lamb heart for sheep lung. This adaptation, along with changes in casing materials, aims to cater to US tastes while keeping the spirit of traditional haggis. The new haggis is set to arrive in the US just in time for Burns Night, preserving the cultural significance of the dish championed by Burns himself.
Haggis, the savory Scottish dish, can be a real haggis only if it includes sheep lung, a key ingredient lacking in US-made varieties.
Macsween developed a haggis recipe for the US market, replacing sheep lung with lamb heart to meet import guidelines.
Despite purist standards, many Scottish Americans have turned to the black market for authentic haggis, as the US bans imports containing sheep lung.
Greg Brockman, a butcher, questions if the average consumer will notice the difference from removing sheep lung in haggis recipes.
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