Campbells Haggis
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Campbells Haggis

Weight 454g
Serves 3
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As a Scottish butcher, we specialise in producing the finest traditional Scottish foods available.

Our traditional haggis is made from our secret family recipe that dates all the way back to 1911!

Available in both a 3lb/1.36kg roll, enough for 6 people (including second helpings) and perfect for bigger functions, or a smaller 1lb bung which is ideal for those who still have to find out why we Scots celebrate this dish so much.

All of our haggis products are made by hand by our expert butchers on-site here at our butchery in Linlithgow, using the finest Scottish lamb, oats, and spices. Rich and spicy, our haggis can be served on its own, as part of a traditional Scottish breakfast, or as a delicious stuffing for chicken.

You can read more about the history of haggis and Burns Night on our blog. 

Refrigerated Shelf Life From Despatch Date: 7+ Days

 For more information about the history of the Haggis and Burns Night click here.


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Nutrition guide

Nutritional Information (Per 100g)

Energy (Kcal): 305
Energy (KJ): 1256
Fat (g): 22.8
Saturated Fat (g): 9.7
Carbohydrates (g): 13.6
Sugars (g): 0.9
Protein (g): 10.4
Salt (g):  1.58


Lamb Lungs (26%), OATMEAL, Beef Fat, Water, Beef (10%), Beef Connective Tissue, Ox Liver (3%), Seasoning: [Salt, Rusk (WHEAT Flour (Calcium Carbonate, Iron, Niacin Thiamine), Salt), Spices (Black Pepper, Cayenne, Coriander, Ginger, Allspice), Flavouring], Kibbled Onion, Gravy Browning: (Colour (E150c), Water)


Gluten, Wheat, Oats  

Allergen Information

Whilst every care has been taken to ensure product information listed on the website is correct, products could occasionally be substituted with an alternative to ensure availability meaning that ingredient, allergen and nutritional information is liable to change.

Therefore, please always read the product label for ingredient, allergen and nutritional information before consuming any products and never rely solely on the information displayed on the website.

We regularly update our product information however we are unable to accept liability for any incorrect information. This does not affect your statutory rights.

If you have any product queries please feel free to contact our Customers Services team who will be happy to help.

This information may not be reproduced in any way without the prior consent of Campbells Prime Meat Ltd

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How to cook

Your Haggis is freshly made and is suitable for freezing. It is already cooked and only needs reheating until piping hot

Place the Bung or Roll in a pot and fill the pot with water until the Haggis is covered.

Carefully simmer for 30minutes (Haggis Bung) or 90 minutes (Haggis Roll), making sure that the water does not reach boiling point.

Serve steaming hot.

Alternatively, you can reheat thick slices in the Microwave for 2.5minutes, making sure that all the packaging has been removed first. 

Also suitable for frying until hot throughout.


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Your meat order is kept cool in transit because we either use an insulated expanded polystyrene box, or a recyclable tough corrugated cardboard box which is foil lined and insulated with bubble wrap. Both boxes are leak-proof and sturdy.

To keep your delivery cool, it is packed along with specially designed ice packs. Our ice packs are made with a frozen water-based gel, which keeps the meat at the correct temperature for up to 48 hours. When the ice does melt, it stays as a gel, which prevents the delivery becoming wet.

Campbells Prime meat ice gel pack delivery

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Campbells Haggis

Michelin star quality

The most important factors in cooking are great produce, a good technique and perfect harmony. Great quality produce means you can create great quality meals.

Local & Sustainable

Scotland’s livestock farmers are passionate about looking after our iconic countryside and play a vital role in sustaining an industry which supports around 50,000 jobs – many in Scotland’s fragile rural communities.

Family owned since 1910

The Campbells story started over 100 years ago when a young Thomas Campbell took up his craft as a butcher in 1910. Over a century later, and his legacy still lives on in the Campbells name.