1/2 lambs liver
1 lambs heart
suet from one lamb (aprox 8 oz), grated
1 mugful of oatmeal
salt (first time round I only put in 1/2 teaspoon and it was not enough! - I think 1.5 tsps would be about right)
Not wholly authentic, as this recipe does not include the lights, nor a sheeps stomach to cook it in, however, not a bad version:
mince the liver, heart and onion. Mix in the remaining ingredients. Pack into a large pudding basin, cover with a grease-proof paper lid, tied with string, and steam for 4 hours. Turn out onto a plate - serve with tatties and neeps.
©colour it green 2008