Part 4/10:
Traveling to Scotland, the creator collaborates with Ewan Paterson, a local butcher from Allan's Butcher in Auchterarder. While the initial plan was to prepare haggis in a quaint bed and breakfast, the complexities of haggis-making necessitated expert assistance. Ewan began the process by preparing the lamb offal, specifically the heart, liver, and lungs, boiling them overnight—a practice that preserves the meat’s integrity.