At Hoof & Paw.
Unfortunately, Scottish haggis is still banned from importation to the US. Rumors that the ban would be lifted early this year were unsubstantiated.
That’s a shame, because my favorite animal to eat is the sheep.
I prefer lamb and mutton over any other meat.
But it’s so hard to get here.
The Willamette Valley in Oregon has quite a few sheep. My family used to got a lamb every year so I’m very used to having it. I forget that lamb isn’t as popular in most places in the US.
The last few years dad has been buying it from his friend who has a small flock (1 ram and about a dozen ewes). It’s prime stuff. Very well cared for animals. The only catch is you have to buy it early or the Muslims will wipe out her supply for Ramadan.
We have very lax leash laws here, so there is always a problem with dogs killing sheep.
We do have a lot of boer goat breeding here. The price of goat meat is pretty high.
I think the American public had gotten away from lamb, it’s so hard to find. Most times we have to special order it.
But Haggis?
Find a Lebanese restaurant. They usually have lamb kabobs.
we sold our live-lambs for Easter – they were very popular with Greek Orthodox families, but we sold them young.
western lamb is often 90# animals – ours were under-40#.
lamb is not [apparently] popular in Tidewater-VA, but PIG is every-dam*-where; as lard, chittlings, sausage, fried-porkskins, pickled-trotters, sowbelly, bacon, ham, fresh-pork, yeesh…
if they could market the squeal, they would.
i think the ultimate Southern meal would be fresh pork, black-eyed peas simmered with smoked ham-hocks, scarlet runner-beans, and pecan-pie with pork-suet as the shortening in the crust…
and a side-dish of sorghum-syrup.
don’t forget the chicory-coffee, and whipping-cream to pour into it –
if it’s “fat-free”, by gum, put some in it!
if U get the impression that most Southern-cooking is not appealing to me, U’re right; good cornbread or spoonbread is wonderful, the rest i can forgo without remorse, LOL.
– terry
porridge jammed into a sheep-stomach will never catch on here, i don’t think; organ-meats in the USA have always been low in popularity, and i remember when beef-liver was 79-cents a pound.
the sheep-stomach in haggis is no more ‘meat’ than would be the natural-intestines wrapped around sausage:
the filling is the overwhelming ingredient.
that said, i won’t be eating haggis, anyway; i like my oats steel-cut. ;–)
Beef tripas (small intestines) are very popular here, along with tripe (cleaned), for Menudo. Sometimes you can get goat heads, but they are expensive.
I like leg of lamb. I like pork roast, and it makes the best gravy for mashed potatoes (is there an e in potatos?).
I like chicken cooked in any style, fried, baked, rotisserie, bar-B-Q, or in chicken & rice or in a salad full of lots of different things. But do you know what is even better than chicken? tender young rabbit.