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I needed to use up the lamb "innards" from last years' freezer order before this years' arrives. Had to use ground beef, though, as the rest of the lamb was gone. Lamb would have been better, I feel sure. I doubled this recipe and to one loaf added the heart and kidney. I also sauted the onion before adding. Flavours were suprisingly mild. I liked the plain liver one better hot, and the one with heart & kidney better cold. Mixture seemed very wet and sloppy, but baked up fine. I will make this again, but up the spices a little next time.

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Jenny Sanders September 04, 2002

Very easy to make, and a nice facsimile of the real deal. Lamb liver was not easy to find, used beef liver instead, still turned out very tasty served hot....and made some great cold sandwiches for the ice fishing gang the next morning.

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Zenit1984 February 19, 2008
Haggis Loaf