Sheep

 Haggis is a traditional Scottish dish that consists of sheep's organs (heart, liver, and lungs), mixed with onions, oatmeal, spices, and salt, and encased in a sheep's stomach. It is often considered the national dish of Scotland and is typically served with neeps and tatties (mashed turnips and potatoes).

The history of haggis can be traced back to the 15th century, when it was a common food among the Scottish peasantry. It was originally made with the leftover parts of a sheep after the more valuable cuts of meat had been removed. The organs were boiled and mixed with oatmeal, spices, and salt, then stuffed into the sheep's stomach, which was then boiled or baked.

Over time, haggis became a popular dish among all levels of Scottish society, and it is now a staple at traditional Scottish celebrations, such as Burns Night, which celebrates the life and works of the poet Robert Burns. At Burns Night suppers, haggis is typically served with neeps and tatties, and the meal is often accompanied by bagpipe music and recitations of Burns's poetry.

To prepare haggis, the sheep's organs are first cleaned and boiled until tender, then minced with onions, oatmeal, spices, and salt. The mixture is then stuffed into the sheep's stomach, which is sewn shut and boiled for several hours. The resulting haggis has a crumbly texture and a rich, savory flavor.

Despite its long history and cultural significance, haggis is not without controversy. In the United States, the import of haggis was banned in 1971 due to concerns about the safety of sheep's lungs as a food product. In 2017, the ban was lifted, but haggis can only be made with imported sheep's lungs that have been inspected and approved by the U.S. Department of Agriculture.