Lamb Lungs

[Lamb Lights]

Lamb Lungs are illegal to sell for human consumption in the United States and Canada, apparently for no valid reason. This is being re-evaluated in the US (2024). It has a sort of spongy texture and not a lot of flavor. The main demand in North America is to make authentic Scottish Haggis, but folks from China, Middle East, "The Stans", and North Africa might also appreciate it being available. Currently all Lamb Lungs available in North America are dried and sold as Doggy Treats. Photo borrowed from Model Farm Shop UK under fair use doctrine (educational, otherwise unavailable).

Buying:

Available in the UK, but currently not available in the US and Canada. The only way to get them here is to slaughter and disassemble your own sheep, which may also violate some law or other. Suggested substitutes are Lamb Tongues and Honeycomb Tripe. I can't say which gives the better result as I have had no lungs to compare. Some also suggest pork or chicken, but to me, these seem less appropriate.

Prep:

As far as I've found from Haggis recipes, it's just well cleaned before cooking.

Cooking:

For Scottish Haggis it's simmered with the other animal parts for 2 hours. Then it's mixed with the other ingredients and stuffed into a sheep stomach, beef bung, or artifical casing, and sealed up like a giant sausage. It is then brought to a boil in the same water used for the initial cooking and simmered for another 3 hours, sometimes more.

In Beijing China it's stuffed with dough and probably steamed or boiled. It is cut up into pieces and served with rice sausages in a lot of sauce.

Recipes:

Recipes for Haggis can be found in some Scottish cookbooks. The main one I have is The Scottish Kitchen.

Health & Nutrition:

I have not yet found any information on these subjects

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