Lamb shoulder is sometimes used in American versions of haggis, as a replacement for lung.
I’m not sure how many lungs we can get from our local farmer but pretty sure they’ll have enough for The Great Haggis Project™. Looking at the DEFRA regulations, uncooked lungs etc aren’t allowed in food items when they’re intended to be further cooked but does that stop me buying some at the farm gate & making my own? I really don’t think so; mine aren’t intended for sale in any case. So, street-legal and ready to go.
One strange anomaly I found, is that DEFRA won’t allow you to use
intestine (except as sausage skin)
which (unless you’re in the habit of eating your sausages raw, and hey, I’m not judging you or your choices here but…) kind of makes the ban on the rest of these items more than a little weird…
Anyway, onto this riff on haggis ingredients, with a recipe for 雜碎 via the food section at @atlasobscura
Ingredients
½ lb lamb shoulder, in one piece
One lamb heart, approximately ½ lb
¼ cup ginger, sliced into thin slivers
¼ cup scallion whites
2 pieces star anise
1 bunch parsley, cleaned and trimmed
½ teaspoon salt (plus more to taste)
Black pepper (to taste)
2 tablespoons vegetable oil
3 cups beef or chicken stock
Directions
1. Clean and cut the lamb shoulder into thin strips.
2. Wash the lamb heart, removing the fatty tissue on the outside and on the top. Carefully remove the tendons on the inside and slice the heart into thin, flat strips.
3. Heat a medium pot of water, and when the water boils, add the shoulder and heart. Allow the water to return to a low boil, then turn down the heat and let the water simmer for about four minutes. Remove the scum from the top of the liquid, then strain the pot and set the meat aside.
4. Heat up a pan or wok with oil, then add the ginger. Sauté on high heat until fragrant, then add the star anise, scallions, lamb shoulder, and heart, stirring until the meat is browned.
5. Add the stock to the pan along with the salt. Wait for the liquid to reach a low boil, then turn down the heat and sprinkle in the parsley. Simmer for an hour, or until the meat is tender. Season with more salt and pepper to taste.
