Rules & Regulations

The haggis must be of traditional construction: tender boiled sheep's heart, lung and liver with spices, onions, suet and oatmeal and stock stuffed in a sheep's paunch, and boiled for three hours.

At the time of hurling, the haggis should be cooled and inspected to ensure no firming agents have been applied. Rules dictate that the haggis must be packed tight and secure, with no extra "skin" or "flab."

The sporting haggis weighs 500 grams, with a maximum diameter of 18 cm and length of 22 cm. An allowance of ±30 grams is given and this weight is used in both junior and middle weight events.

The heavyweight event allows haggis up to 1 kg in weight, but the standard weight of 850 grams is more common, with an allowance of ±50 grams.