I had Haggis once, very formal ceremony. Everyone was given 3 oz of scotch before they served the dish........after I tasted the Haggis I realized why.
Cheap barstids.
I actually like haggis ok. I'm not that big on the texture of boiled lung, though (Prepared by Scots or Cambodians). Maybe par-boiled, sliced, and fried it would be better.
I'll have to try that next time I process a goat or pig.
/johnny