Low Fat Traditional Scottish Haggis

Discover the rich flavors of Scotland with a healthier twist in this Low Fat Traditional Scottish Haggis recipe. Crafted with lean lamb liver, heart, and mince, combined with hearty rolled oats and fragrant spices like coriander and nutmeg, this dish delivers the authentic taste of haggis without the calorie overload. Instead of the traditional casing, the mixture is steamed in a bowl, preserving its tender texture while keeping it low-fat. Perfectly paired with "neeps and tatties" (mashed turnips and potatoes), this lighter version of haggis is an ideal choice for those looking to enjoy a cultural classic without compromising on nutrition. Stunningly simple yet bursting with robust flavors, this recipe is sure to be a centerpiece at your next Burns Night dinner!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 200 grams Lean lamb liver
• 200 grams Lean lamb heart
• 250 grams Lean minced lamb
• 100 grams Rolled oats
• 1 large Onion
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground nutmeg
• 1 teaspoon Ground black pepper
• 1 teaspoon Salt
• 500 milliliters Vegetable stock
• 1 tablespoon Cooking spray or a small amount of vegetable oil
• 1 tablespoon Fresh parsley (optional, for garnish)

Directions

Step 1

Rinse and clean the lamb liver and heart thoroughly under cold water. Pat them dry and cut them into small chunks.

Step 2

Preheat a large, non-stick skillet over medium heat. Add a small amount of cooking spray or vegetable oil. Add the liver and heart chunks, and cook for about 5 minutes until lightly browned. Remove from the skillet and set aside to cool.

Step 3

Once cooled, mince the cooked liver and heart finely or pulse them in a food processor until they reach a coarse texture.

Step 4

Dice the onion finely. In the same skillet, add a small amount of vegetable oil if necessary, and sauté the onion for 5 minutes until softened and translucent.

Step 5

In a large mixing bowl, combine the minced liver, heart, lean minced lamb, sautéed onion, rolled oats, ground coriander, ground nutmeg, ground black pepper, and salt. Mix well to evenly distribute the spices and oats.

Step 6

Transfer the mixture to a large heatproof bowl or pudding basin. Press it down gently to create an even surface.

Step 7

Pour the vegetable stock over the mixture, ensuring it is fully saturated but not overly soupy. Cover the bowl tightly with aluminum foil or a lid.

Step 8

Prepare a large pot with a steamer insert or a trivet. Place the covered bowl in the pot, and pour boiling water into the pot, ensuring it reaches halfway up the sides of the bowl.

Step 9

Cover the pot with a lid and steam the haggis over medium-low heat for 2 hours. Check occasionally to ensure the water level does not drop too low; top up with more boiling water as needed.

Step 10

Once cooked, carefully remove the bowl from the pot and let it rest for 10 minutes. Uncover and serve warm, garnished with fresh parsley if desired.

Step 11

Traditionally, serve the haggis with 'neeps and tatties' (mashed turnips and potatoes) for a complete Scottish meal.

Nutrition Facts

Serving size	(1470.2g)

Amount per serving	% Daily Value*
Calories	2017.3

Total Fat 96.2g	0%
Saturated Fat 32.2g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1262mg	0%
Sodium 4007.3mg	0%
Total Carbohydrate 125.6g	0%
Dietary Fiber 21.0g	0%
Total Sugars 16.9g
Protein 166.6g	0%

Vitamin D 0IU	0%
Calcium 257.6mg	0%
Iron 36.2mg	0%
Potassium 3670.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 32.8%

Carbs: 24.7%