Haggis is made using sheep pluck (the lungs, hearts, and liver). The cooked minced offal is mixed with suet, oatmeal, and seasonings and encased in the sheep stomach.

X is not a traditional letter in Scottish Gaelic but is now used in some loan-words such as 'x-ghathach' (x-ray).

they had to cook there food on a fire. When the Dagda visited the Fomor, he kept eating up all their porridge. The disgusted Fomor dug a pit the size of a swimming pool and put in a bunch of burning coals covered by hides. Then they poured in a ton of oatmeal and honey, and fragrant herbs from mountain glens, and sheep hearts, lungs and kidneys, and delicious berries, and pieces of venison and wild boar, and the sweetest cream, and pieces of delicious apples and pears, and strawberries and rutabagas and mushrooms of all sorts. Alas, no potatoes in those days. But they threw in artichoke hearts that they had dearly bought from the Etruscans. And wild truffles dug from the ground, and magical roots to sooth digestion, and leeks, and onions, and chives, and cloves of garlic of every kind. And they poured in a hundred hives' worth of honey and set it on fire with whiskey poured on. When it was piping hot and cooked to perfection, the Dagda ate every single bit, though a hundred men would have choked trying to eat half. The Dagda groaned as his fat belly made his tunic look like a mini-skirt. There was a new mountain in Lochlann that day, the Dagda's stomach as he lay on the ground groaning "Worra, worra!" The Fomor laughed and poked him with sticks. "That's only the first course, there's six more!" they shouted. It was a lovely evening of Celtic food and entertainment.

Referred to them like that is a Scottish thing.