Lamb meatloaf

Lamb Haggis: a traditional recipe, full of flavor and symbolism

Lamb haggis is an emblematic dish, often associated with Easter celebrations and festive moments spent with family. This recipe is not just a simple meal, but also a true culinary tradition that brings together diverse flavors and textures, turning the meal into an unforgettable experience. I invite you to discover the necessary steps to prepare a perfect lamb haggis, full of taste and with an appetizing appearance.

Preparation time: 40 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 30 minutes
Number of servings: 8-10

Ingredients

- 1 kg of lamb offal (liver, kidneys, lungs)
- 4 bunches of green onions
- 2 large onions
- 1 bunch of green garlic
- 1 bunch of dill
- 1 bunch of parsley
- 1 sheep casing (or alternatively, 2 eggs and 4 tablespoons of flour)
- 3 eggs
- 1 carrot
- 1 celery root (or a celeriac)
- 3-4 bay leaves
- 1 teaspoon of peppercorns
- Salt, pepper, thyme (to taste)
- 10 ml oil
- 1 teaspoon of butter/margarine (for greasing the tray)
- 1 tablespoon of breadcrumbs or flour (for lining the tray)

Nutritional information

Lamb haggis is an excellent source of protein and vitamins, having a high iron content, essential for blood health. Additionally, the offal contains nutrients that contribute to strengthening the immune system. It is important to consume this dish in moderation, considering its rich fat and calorie content.

Preparing the Offal

1. Cleaning the offal: Start by soaking the offal in cold water for at least 10 minutes. This step is essential as it helps remove blood and impurities. After this stage, rinse them in several waters, ensuring that you squeeze the lungs very well each time.

2. Boiling the offal: Place the offal in a pot with 3 liters of cold water and add a little salt. Once the water starts to boil, remove the foam that forms on the surface. Add the old onions, carrot, celery, peppercorns, and bay leaves. Let it simmer on low heat, covered, for 25-30 minutes.

Preparing the Filling

3. Sautéing the vegetables: In the meantime, clean and finely chop the onion and green garlic. In a pan, add the oil and sauté the onion and garlic until they become translucent. Add the washed and chopped dill and parsley, letting them sauté together until well reduced.

4. Chopping the ingredients: After the offal and vegetables have boiled, remove them from the water and let them cool. Once cooled, chop them finely (you can also use a meat grinder for the lungs, as they have a tougher texture).

Mixing the Composition

5. Combining the ingredients: In a large bowl, mix all the chopped offal with the sautéed vegetables, the 3 raw eggs, salt, pepper, thyme, and spices for haggis. Mix the composition well with a spatula or your hands.

Baking the Haggis

6. Preparing the tray: Grease a higher tray with margarine or butter and sprinkle a tablespoon of breadcrumbs or flour to prevent sticking. You can also use 2-3 loaf pans, depending on your preferences.

7. Adding the composition: Pour the mixture into the tray, flattening it well with a wet hand. If desired, you can add hard-boiled eggs in the middle of the haggis for a special look and taste.

8. Wrapping the haggis: If you have a casing, spread it over the haggis and use your fingers to press it at the edges. If you do not have a casing, you can prepare a dough from eggs, water, and flour and pour it evenly over the haggis mixture.

9. Baking: Cover the tray with aluminum foil and place it in the preheated oven at medium heat for 20 minutes. After this interval, remove the foil, brush the haggis with a little oil, and continue baking for another 10-20 minutes, until it is nicely browned.

Serving

10. Cooling and portioning: After the haggis is baked, let it cool slightly before cutting it. Portion it into not-too-large pieces, using a spatula to carefully lift it from the tray. If you used loaf pans, cut slices about 15-20 mm thick.

11. Garnishing: Serve the haggis on a platter, garnished with green onions, green garlic, radishes, or fresh salad. These garnishes not only add freshness but also a contrast of flavors.

Suggestions and Variations

Lamb haggis can be customized according to your preferences. You can add sautéed mushrooms or chopped nuts for extra texture. You can also experiment with different herbs, such as basil or lovage, to give it a unique taste.

Frequently Asked Questions

1. Can I use another type of meat?
Yes, you can replace the lamb offal with beef or pork, but the taste will be different.

2. How can I make the haggis lighter?
You can reduce the amount of offal and add more vegetables or grains, such as rice, for a lighter version.

3. What drinks pair well with lamb haggis?
A dry white wine or craft beer can perfectly complement the flavors of the haggis.

Personal Note

This lamb haggis reminds me of the holidays spent with my grandmother, who would tell me about the traditions in our family. Each ingredient has a story, and every meal becomes an occasion to gather and create memories. Try this recipe and see how it becomes part of your culinary traditions!

Enjoy your meal! May every slice of haggis bring joy and warmth to your home!

 Ingredients: the offal from 1 lamb (approximately 1 kg of offal) 4 bunches of green onions 2 onions 1 bunch of green garlic 1 bunch of dill 1 bunch of parsley 1 leek or 2 eggs and 4 tablespoons of flour 3 eggs 1 teaspoon of butter/margarine 1 tablespoon of breadcrumbs or flour for dusting the tray 10 ml of oil 1 carrot 1 celery 3-4 bay leaves 1 teaspoon of peppercorns salt, pepper, thyme