Haggis, Scotland’s national dish, is often met with curiosity outside of Scotland, especially in the U.S. due to its unconventional ingredients and appearance.

Haggis consists of a sheep’s lungs, liver, and heart, all ground up and mixed with oats, onion, beef suet, and spices. The dish typically has a rich peppery kick.

Eaten alongside mashed potatoes and turnips, the mixture is traditionally stuffed into a sheep’s stomach and boiled. However, synthetic casings can also be used instead.

Americans cannot import haggis from Scotland or authentically replicate the recipe due to its use of sheep lungs, which are prohibited for human consumption in the U.S.

The American ban on lung meat dates back to 1971 when a team of USDA scientists found pollen and fungal spores deep in the lung tissue while assessing cow lungs for safety.

Despite critics noting that human lungs contain similar contaminants and petitions urging the USDA to reverse its ban, the rule remains in place, making haggis inaccessible.