pluck

Sheep’s pluck, also known as “lights,” is a traditional ingredient in many Scottish dishes. It is a combination of the heart, lungs, and windpipe. Pluck can be grilled, minced, or diced and added to stews, haggis, and sausages to add depth and richness. While it may not be a common ingredient in modern cuisine, sheep’s pluck has a long history and is still enjoyed in traditional dishes.