Next up is suet, which is the hard, white fat from around a sheep’s kidneys. Don’t be scared—it sounds weird, but it’s the same kind of fat used in classic British puddings and mincemeat pies. It melts slowly as the haggis cooks, making everything rich and moist.
Imagine a really good burger patty. You need some fat to keep it juicy, right? Suet does that for haggis. It’s like nature’s basting agent.
Some modern recipes use beef suet instead, but traditionalists stick with sheep suet. Either way, it’s essential for that tender, spreadable texture.
