Categories: Lamb, Ethnic 
      Yield: 6 servings 
  
           INGREDIENTS: 
      1 lb Boneless lamb shoulder or 
           -breast, cut into 
           Pieces, or use ground lamb 
    1/2 lb Lamb liver, cut into pieces 
    1/2 c  Water 
      1 sm Onion, coarsely chopped 
      1 lg Egg 
    3/4 ts Salt 
    3/4 ts Ground black pepper 
    1/2 ts Sugar 
    1/4 ts Ground ginger 
    1/8 ts Ground cloves 
    1/8 ts Ground nutmeg 
      1 c  Old fashioned rolled oats 
  
  Servings: 6 Notes: This skinless haggis is planned for American tastes, yet 
  contains many of the ingredients found in the real thing. You can unmold 
  the loaf and serve it in place of the purchased haggis recipes. 
   
  DIRECTIONS: Heat oven to 350-F. Greas an 8 1/2 by 4 1/2 inch loaf pan. 
   
  In food processor with chopping blade, process together half of the lamb, 
  the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and 
  nutmeg until well combined. Add the remaining half of the lamb and the 
  oats; process until well combined. 
   
  Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to 
  55 minutes or until center feels firm when gently pressed. Cool 5 minutes 
  in pan; unmold onto platter; slice and serve. 
   
  Source: Country Living, March, 1991