Despite its growing popularity, many Scots would argue that the English still have a long way to go when it comes to serving up haggis, neeps and tatties though. For a superior Haggis look to your local butcher who will produce a much better haggis than the mass produced versions filled into plastic casings and sold in most supermarkets. Your butcher will also give you all the advice you require about quantity, storage and cooking. Most butchers will have their own secret formula which could include pork or even venison even though Haggis is traditionally made using lamb and beef offal with oatmeal and seasoning. They will rarely give their secret away! There are other interesting variations including the addition of things like whisky, Drambuie and even curry so look out for them.
