Lamb/Sheep organ weights?

[Guest guest]

Hi all- I'm making a haggis, which is the minced heart, liver and

lungs of a sheep or lamb. I can't get lungs in the US, so will sub in

minced muscle meat, the problem I'm having is that I don't know how

much a lamb or sheep's lungs weigh, and I want to keep the

proportions correct. Recipes just call for heart, lungs and liver, so

it's one of those things where nobody would bother to weigh them as

the proportions are set naturally by the animal, they weigh what they

weigh, you boil and mince them, and that's the correct proportion.

any help would be greatly appreciated.

cheers

Chris