We have probably had haggis over 100 times. have been in Scotland many times.
It is made from the heart, lung and liver of the sheep And it does not taste of the liver (although I love liver haggis should not taste that way).
In this country, where we cannot use lung, most 'haggis' we have tasted is too livery, if there is such a word.
Am looking forward to my next plate of haggis at The Last Drop in the Grassmarket in Edinburgh some time later this year. Oh yes, and it is served with neeps and tatties and they are deinitely not mixed together.
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!