Why Beef instead of Mutton?
That is an often-asked question. “Despite the association of haggis with sheep, it is a dish that can be made from other animals.” writes Clarissa Dickson Wright in her book The Haggis: A Little History. Scottish variations include beef, pork, venison and vegetarian. Historians confirm that the early dominant livestock in the Scottish Highlands were the unique shaggy Highland Cattle that date back to the 6th century, and history is full of accounts of Scottish Drovers driving their herds of cattle southward into England to market. Sheep became the more dominant livestock during the 18th century. So both are correct for authentic haggis. What do you serve with haggis? “Neeps and tatties” are Scottish names for rutabagas and potatoes cooked the traditional Scottish way. They serve as the traditional accompaniment to haggis and for good reason – the three dishes go wonderfully well together. The tatties are mashed potatoes, and we recommend using red potatoes, along with lots of sweet but
