Trim and wash lungs and stomach, rub insides with salt and rinse.

Soak in cold salted water overnight.

Turn stomach inside out to stuff (or use an oven roaster bag).

Cover liver, heart, and lungs with fresh cold water.

Bring to a boil, then cover and simmer for 30 minutes.

Mince the lung, heart, and liver.

Toast the oatmeal in a dry frying pan until golden and nutty smelling.

Mix all the ingredients with the oatmeal and innards.

Add the stock slowly, using more from the pot if needed. Add more oatmeal if too much liquid.

Spoon the mixture into the stomach/roaster bag, filling about two-thirds full.

Press any air out and sew up/tie securely.

Prick the bag a few times to prevent bursting.

Put into a pot of boiling water, enough to cover it.

Simmer for around 3 hours, uncovered, adding more water as needed to keep it submerged.

Cut open the casing and spoon the haggis onto plates to serve.