Scotland’s largest haggis producer, Macsween of Edinburgh, is creating a new recipe for its iconic dish in response to US food regulations that have banned the traditional recipe for over 50 years. The decision comes after the US authorities enforced a 1971 law that prohibited the use of sheep’s lung in food products, which was a key ingredient in the original haggis recipe. This ban effectively made it impossible for Scottish-Americans to enjoy the classic dish for decades.
To comply with the US regulations, Macsween plans to substitute the sheep’s lung with sheep heart in its new recipe. While the change may alter the ingredient list, the company assures customers that the flavor and texture of the dish will remain as authentic as possible. This innovative version of haggis will undergo testing and is expected to be available in the US market by January 2026.
James Macsween, managing director of the company, expressed optimism about the future, noting the significant opportunity for growth in the US market. “The current ban means the haggis industry is losing nearly £2 million in potential sales every year,” he said. “This new recipe will allow us to serve haggis enthusiasts across the pond while maintaining the authentic taste of Scotland.”
Macsween has previously made adaptations for other markets, such as Canada, where a similar ban existed. In Canada, the company substituted sheep’s lung with lamb heart and fat, which led to strong sales. Canada has since become Macsween’s largest overseas market. The new US recipe aims to build on this success by offering a compliant version of the beloved Scottish dish.
The growing global demand for haggis further strengthens Macsween’s drive to innovate. According to government figures from 2020, the export value of haggis reached £8.8 million, with a 136% increase in export tonnage over the past decade. Notably, countries like Greece, Hong Kong, and Ghana have seen a rise in haggis exports, reflecting the increasing global appreciation for this traditional Scottish dish.
As Macsween works toward a US launch in 2026, it remains dedicated to preserving the legacy of haggis while meeting evolving food safety standards. The company’s move could open the door to bringing Scotland’s most famous dish back to its largest international market after decades of absence.