Haggis
Haggis should be avoided during pregnancy because it contains liver, which is very high in vitamin A (retinol) — levels that are harmful to a developing baby.
Haggis — the traditional Scottish dish made from sheep offal including heart, lungs, and liver, mixed with oatmeal, onions, and spices — should be avoided during pregnancy. The reason is its liver content. Liver is extremely high in vitamin A in the form of retinol, and too much retinol during pregnancy has been linked to birth defects and harm to your developing baby. The NHS specifically advises avoiding liver and all liver-containing products, and haggis falls into this category. This applies to traditional haggis whether bought from a butcher, supermarket, or restaurant, regardless of how it is cooked. Vegetarian haggis — which replaces the offal with oatmeal, lentils, and vegetables — does not contain liver and is safe to eat during pregnancy. If you are celebrating Burns Night or a similar occasion, vegetarian haggis is a safe alternative that still captures the flavour and occasion.
What to be aware of
- Avoid traditional haggis during pregnancy — it contains liver.
- Vegetarian haggis (made with lentils and oatmeal) is safe to eat.
- Check the label of any haggis product to confirm whether it is traditional (liver-containing) or vegetarian.
- This applies to tinned haggis, fresh haggis, and restaurant-served haggis.
What to eat instead
- Vegetarian haggis — Made with lentils, oatmeal, and vegetables — captures the flavour of the occasion without any liver content.
- Lamb or beef stew — A rich, comforting alternative for the same hearty occasion, using safe cuts of meat cooked thoroughly.
NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/