“Old Scotland wants no watery stuff, That splashes in small wooden dishes; But if you wish her grateful prayer, Give her [Scotland] a Haggis!” —Robert Burns, “Address to a Haggis”

What does the word “Scotland” make you think of? Do bagpipes, kilts, and Scottish terriers come to mind? Perhaps you hear the Scottish accent in your ear? Here’s one more thing to add. Open wide! It’s boiled sheep’s stomach. It’s stuffed with oatmeal, spices—and minced offal—sheep lungs, heart, and liver. Scots call this dish haggis (pronounced HAG-is).

If you live in the United States, you may never have heard of haggis. There’s one good reason. In America, importing haggis is against the law. In fact, no food containing sheep lungs has been legal there since 1971. American authorities are afraid. Sheep lung could spread diseases to humans.

Haggis may sound yucky to you. But it is a great favorite in Scotland. It is made from the animal parts that most people don’t use. That shows frugality—the ability to not be wasteful.

Scottish officials are meeting with Americans to try to lift the haggis ban. Is that something to be grateful for? If you ever get the chance to try haggis, you can decide for yourself!