But the one meat dish that keeps coming to mind when we think of Scotland, is of course, Haggis.
Haggis is a meat dish which is made by stuffing a sheep or cow stomach with offal, (offal is a culinary term used to refer to the entrails and internal organs of a butchered animal) oatmeal, and an assortment of spices.
It is then boiled until it is thoroughly cooked.
Even though people think of haggis as being the quintessential Scottish dish, haggis is actually much older than Scotland.
The Greeks and Romans both ate a version of haggis, and it is highly probable that the Romans brought the dish with them as they colonized Britain.
Historically, many people have regarded haggis as a poor man's dish, since it uses the unwanted cuts of the animal, although modern haggis is considered more of a delicacy.
Just for starters, the offal used in haggis includes the heart, kidneys, and lungs, and the liver is often included as well.
Once the filling is mixed, it can be stuffed into a clean stomach, and then the stomach is sewn shut.
When haggis is boiled, it is important to poke a few holes in the stomach to keep it from exploding.
(always good advice when cooking)
Here's something else to remember, watch the oatmeal, it expands as it cooks.
(we don't want any Haggis explosions)
Once the haggis is cooked, it can be sliced and served mashed potatoes, although it can be served with other foods as well.
