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- Meat
- Haggis
- Christmas
- Christmas Sides
- Campbells Chieftain Haggis
Description
Campbells Chieftain haggis is guaranteed to be the piece de resistance of any Burns' Night. Warm, spicy and ideal for celebrating the anniversary of Robert Burns' birth in classic, our Chieftain Haggis is made using our own traditional family recipe that dates back to 1911, making it not only rich in flavour, but in history too. Serve up with neeps and tatties for the ultimate Scottish dinner.
Where is Chieftain Haggis Made?
Our chieftain haggis is freshly hand-made by our in-house butchers in Linlithgow, and although the exact specifications remain a closely guarded family secret, we can assure you that we use the finest oats, lamb, and seasoning all wrapped in a natural casing. We pride ourselves on being specialists in the production of the traditional Scottish Haggis, the national dish of Scotland. Please do allow at least one extra day's notice when ordering a Chieftain as this is a very special product.
Chieftain Haggis Storage Instructions
The Refrigerated Shelf Life From Despatch Date for our Chieftain haggis is 5+ Days. If you want to enjoy it at a later date, it can be frozen for up to three months. Once defrosted, consume within 5 days.
What our Customers Think
"This haggis is a wonderful thing" - Maria Watts
"Best haggis in Scotland we love it" - Diane
"Best haggis ever and i've tried lots over the years" - Anonymous
"Delivered on time and the perfect centrepiece to our celebration" - Paul Derek Millard
The Best Things about Chieftain Haggis
- It’s perfect for big Scottish celebrations like burns night
- It’s made with the finest quality ingredients including lamb and oats
- It can be frozen
- It’s delivered fresh straight to your door
- It’s made from a traditional family recipe that’s over 100 years old
How to Cook Chieftain Haggis
- Remove plastic bag but keep the natural skin & clips.
- Wrap the haggis in foil tightly and place it in an oven proof tray. Add boiling water to approx 2.5cm up the sides of the tray. Cover the tray with foil and place in a preheated oven. Cook at 180oC for 2 hours (fan oven: 160oC for 1 hour 50 mins) until piping hot. Top up water in the tray throughout if required.
- The skins used are natural & on occasion may split during cooking. Remove clips and skin before serving.
- Discover our delicious haggis, neeps and tatties recipe.
Nutrition guide
Nutritional Information (per 100g)
| Energy (kj): | 1200 |
| Energy (kcal): | 291 |
| Fat (g): | 19.8 |
| Saturates (g): | 8.4 |
| Carbohydrates (g): | 13.7 |
| Sugars (g): | 0.3 |
| Protein (g): | 13.5 |
| Salt (g): | 1.59 |
Ingredients
Lamb Lungs (26%), OATMEAL, Beef Fat, Water, Beef (10%), Beef Connective Tissue, Ox Liver (3%), Seasoning: [Salt, Rusk (WHEAT Flour (Calcium Carbonate, Iron, Niacin Thiamine), Salt), Spices (Black Pepper, Cayenne, Coriander, Ginger, Allspice), Flavouring], Kibbled Onion, Gravy Browning: (Colour (E150c), Water)
Allergens
Gluten, Wheat. Oats
Allergen Information
Whilst every care has been taken to ensure product information listed on the website is correct, products could occasionally be substituted with an alternative to ensure availability meaning that ingredient, allergen and nutritional information is liable to change.
Therefore, please always read the product label for ingredient, allergen and nutritional information before consuming any products and never rely solely on the information displayed on the website.
We regularly update our product information however we are unable to accept liability for any incorrect information. This does not affect your statutory rights.
If you have any product queries please feel free to contact our Customers Services team who will be happy to help.
This information may not be reproduced in any way without the prior consent of Campbells Prime Meat Ltd
How to cook
Remove plastic bag but keep the natural skin & clips.
Wrap haggis in foil tightly and place it in an oven proof tray. Add boiling water to approx 2.5cm up the sides of the tray. Cover tray with foil and place in a preheated oven. Cook at 180oC for 2 hours (fan oven: 160oC for 1 hour 50 mins) until piping hot. Top up water in tray throughout if required.
The skins used are natural & on occasion may split during cooking. Remove clips and skin before serving.
All cooking appliances vary. This is a guide only
Packaging
Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.
To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.
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