In the United States, which bans imports of haggis with sheep lung, some Americans of Scottish heritage have turned to the black market to get their hands on the real thing. Now Macsween ...

This is not the first foray into a new recipe haggis for an overseas market. Macsween has previously made changes to its haggis recipe by using lamb heart and fat so it can sell t ...

Our haggis was, of course, Macsween’s. The Edinburgh family firm has been making it for more than 60 years and is now Scotland’s biggest producer of the dish. Their traditional haggis is ...

Scotland's largest haggis maker is creating a new recipe for the dish in order to export it to the US for the first time in more than 50 years.

In the run-up to Burns Night, I tried a range of products available at my local supermarket, from a surprisingly flavoursome haggis ready meal to a tinned terror better left on th ...

Macsween of Edinburgh is developing a version of Scotland’s national dish in which sheep heart is substituted for lung Scotland’s largest haggis maker is creating a new recipe to get around a ...

Company MD James Macsween told the Record that his company would continue work on a US-compliant haggis that uses sheep’s heart instead of lung, with the traditional spices, oatmeal and fat. But he ...

Traditional haggis was banned by the US authorities in 1971 after they ruled food containing offal - sheep lung - was unfit for human consumption. Now Macsween of Edinburgh is working on ...

So, again, I expected that Macsweens would fare well with their original haggis, made with a somewhat less vegan-friendly mix of lamb offal and beef fat. The oatier texture of this brand paired ...