Sorry Savage Beast, you obviously missed the Scotts on your list. How else could you explain:
Haggis
Haggis is perhaps the best known Scottish delicacy, and it is wonderful stuff, with a rich flavour, although those partaking for the first time are often put off when they hear what it is made of... Robert Burns said in his Address to the Haggis:
Fair fa' yer honest, sonsie face, Great chieftain o' the pudden race!
Haggis is made from sheep's offal (or pluck). The windpipe, lungs, heart and liver of the sheep are boiled and then minced. This is mixed with beef suet and lightly toasted oatmeal. This mixture is placed inside the sheep's stomach, which is sewn closed. The resulting haggis is traditionally cooked by further boiling (for up to three hours) although the part-cooked haggis can be cooked in the oven which prevents the risk of bursting and spoiling.
Perhaps the best known maker of haggis is the Edinburgh company of Charles MacSween & Son (now relocated to out of the city). Their haggis is widely available in the U.K. and they will happily ship it overseas, although note that the strict agriculture regulations preclude importing haggis into the U.S.
MacSweens also make a vegetarian "haggis", which is actually quite tasty, even though the only ingredient it has in common with the real thing is the oatmeal! For more information on haggis:
Let's also place it above those people who eat lamb's eyes. Yuck!
Another thing I could never bring myself to try is brains. I actually bought some one time when I was a teenager. (I've always been adventurous.) But I just couldn't do it. I just threw the whole thing out.
Then there are "mountain oysters." No thanks. And kidney; there's still residual urine in those collecting ducts etc.
Actually,Scotland has some of the finest food in the world...
Dont be put off by haggis(which is wonderful if done properly) or deep fried Mars Bars*which god help me I have tried and they ARE lovely--imagine warm caramel and choc in a soft batter)....
Scotland has:
A wide variety of sea food including mussels, scalops, shrimp
Some of the World's finest lobster and crabs, and varieties of fish too numerous to mention
Soft fruit from the Carse of Gowrie, including raspberries, strawberries, Tayberries and brambles (blackberries).
Succulent Lamb from the Hill Pastures
A host of locally produced cheeses, including Cheddars from Galloway.
Venison from the great Highland Estates, and increasingly from specialist farms
Game Birds such as grouse, pheasant, partridge and wood pidgeon
p.s....and we know how to NOT boil our veg to death and cook our meat all the way through....unlike the English.
http://www.geo.ed.ac.uk/home/scotland/fooddrink.html
http://www.rampantscotland.com/recipes/blrecipe_index.htm