Rinse the beef bung thoroughly, inside and out.

Soak in lukewarm water for at least 1 hour.

Toast the oats on a cookie sheet in a 350F oven for about 20 minutes, stirring occasionally.

Saute the chopped onion in butter until translucent, then cool.

Mix the spices, sauteed onion, lamb, beef liver, toasted oats, and lard in a large ziplock bag.

Put the mixture in the freezer until quite cold (even stiff) but not frozen.

Grind the meat mixture using a large die.

If you dont have a grinder, chop the mixture into very small pieces.

Reduce the beer quantity in the next stage if chopping instead of grinding.

Put the meat mixture in a Kitchen Aid on low setting for one minute.

Add the beer, and mix on medium for one minute, until everything gets sticky.

Cut the bung into three equal pieces.

Two pieces will be open at both ends, and one closed at one end and open at the other.

Sew one end of the two-ended pieces shut with a needle and (strong) thread.

Stuff each bung bag with the meat mixture.

Squeeze out all the air, but leave some slack in the bag for expansion.

Sew each bag shut.

Unless a large gathering is planned, freeze two of the haggises.

Bring a large pot of water to a simmer, and add the haggis.

Simmer gently for at least three hours.

Serve ceremonially with mashed potatoes (tatties) and mashed turnips (neeps).