My wife and I recently purchased a lamb from a local rancher and I realized that since we own the entire animal, this will be my best chance to make haggis without the trouble of searching out all the necessary organs.

Now I've neither made nor eaten haggis and my wife is quite doubtful about its edibility. So I have two questions.

First, exactly which organs do I need to ask for?

Second, I need a reliable recipe that is likely to be appreciated by an enthusiastic first timer and his doubtful wife. Any suggestions? (I'm willing to sacrifice a little tradition in favor of approachability.)

Thanks in advance and I promise to post the results.

David