Yield: 6 servings
1 lb boneless lamb shoulder or breast, cut into pieces, or use ground lamb
1/2 lb lamb liver; cut into pieces
1/2 c water
1 sm onion; coarsely chopped
1 lg egg
3/4 ts salt
3/4 ts pepper, black
1/2 ts sugar
1/4 ts ginger, ground
1/8 ts cloves, ground
1/8 ts nutmeg, ground
1 c oats, rolled, old fashioned
Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
In food processor with chopping blade, process together half of
the lamb, the liver, water, onion, egg, salt, pepper, sugar, ginger,
cloves, and nutmeg until well combined. Add the remaining half of
the lamb and the oats; process until well combined.
Spoon lamb mixture into the greased pan; pat surface to level. Bake
45 to 55 minutes or until center feels firm when gently pressed.
Cool 5 minutes in pan; unmold onto platter; slice and serve.
Notes: This skinless haggis is planned for American tastes, yet
contains many of the ingredients found in the real thing. You can
unmold the loaf and serve it in place of the purchased haggis