1. Trim meat, discard windpipe if present. Place in large pan and boil in water for 1 hour. Drain and cool.
2. Finely chop meat. Combine with onions, salt, pepper, nutmeg, mace, oatmeal, suet, and stock. Mix well.
3. Stuff mixture into ox bung. Divide in half and tie open ends securely with string. Leave enough room for expansion. Place in pot of water and bring to boil. Reduce heat and simmer for 3 hours. Do not boil.
4. Serve hot with mashed potatoes and turnips.

1 set sheep's heart, lungs, and liver
2 medium onions, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon nutmeg
1/2 teaspoon mace
1 cup medium ground oatmeal
3 cups finely chopped suet
1 cup beef stock
1 ox bung