The main ingredient in a traditional Scottish haggis is sheep's pluck, which includes the heart, liver, and lungs. These organs are minced and mixed with oatmeal, suet, spices, and stock, then traditionally encased in the sheep's stomach and simmered for several hours. Haggis is often served with neeps (turnips) and tatties (potatoes) and is a celebrated dish in Scottish cuisine, famously associated with Robert Burns' poetry and the annual Burns Night celebrations. While haggis has its roots in traditional Scottish cooking, versions can be found across various cultures with similar preparation methods.