Haggis is on the menu around the world as poetry fans get ready to celebrate Robert Burns’ Day. The 18th-century poet, also known as the bard of Scotland, was born on Jan. 25, 1859. And by most accounts, the lilting lyricist enjoyed a healthy helping of haggis almost as much as he savored a glass of Scottish whiskey.

Haggis is as Scottish as Stewart tartan or the thistle on the royal crest, a dish that speaks eloquently of this land’s rugged history and resourcefulness. More important, the meaty delicacy is delicious, especially when garnished with a sprinkling of Scottish whiskey.

Born of the grim necessities of making do with whatever was at hand, haggis is made from an assortment of lesser-known cuts of lamb including liver, kidneys and other miscellaneous pieces-parts. The meats are ground and mixed with Scottish oats, onion and seasonings, then stuffed into a sheep’s stomach. (It’s all relative: The traditional sausage casings we all know, and many love, are actually lengths of pig intestine.)

After several hours of cooking, the flavors blend and mellow into a savory dish that doesn’t taste at all like any of its individual ingredients; there’s no trace of liver or even lamb, just a flavorful slightly crumbly dish that somewhat resembles roast-beef hash.

The reverence with which Scots regard haggis is perhaps best exemplified by the ceremony that attends its presentation, especially on Robert Burns’ Day. The festivities take on state dinner status as the dish is presented with a skirl of bagpipes and the recitation of Burns’ Address to a Haggis.

The proof of the pudding is in the eating, of course, but what other food is accorded such honors before it’s slain with a dirk?