sheep's heart, liver, and lungs cooked and chopped with suet, onions, oatmeal, and seasoning, traditionally stuffed into the stomach of a sheep. Said to have originated with the Romans when they were campaigning in Scotland; when they broke camp in an emergency, the food was wrapped in the sheep's stomach. A similar Norman-French dish was afronchemoyle. A 150‐g portion is an exceptionally rich source of iron; a rich source of protein; a good source of vitamins B1, B2, niacin, calcium, and copper; a source of zinc; contains about 33 g of fat, of which half is saturated; supplies 450 kcal (1 900 kJ).
Subjects: Medicine and Health — Cookery, Food, and Drink.