I ate the real thing once, long ago in Salt Lake City at a Burns nite, and I didn't think it was too bad. Kim, if you really want, I have a recipe for the stuff. We have a slaughter house here, and at County Fair time they butcher all the 4-H lambs. I had this vision once of making haggis for a reenactment event--I back the truck up to the kill ramp, and order:
50 sheep stomachs
25 pr. lights (lungs)
15 sheep brains.......etc.

Then I thought about actually cooking the stuff in my kitchen---nixed the idea very fast!