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Haggis tastes a lot like corned-beef hash. Most Scottish haggis recipes today are made with lamb or mutton. Lamb haggis has a milder flavor than the other flavors. Caledonian Kitchen was honored to compete with some of the giants of haggis-making in Scotland Magazine's haggis competition held at the Old Course Hotel in St. Andrews, Scotland. In 2005 it was featured in Saveur Magazine, where it was deemed " Worthy of Robert Burns."