The 'sporting' haggis weighs 500gms, with a maximum diameter of 18cm and length of 22cm. An allowance of ±30gms is given and this weight is used in both junior and middle weight events.

The 'heavyweight' event allows haggis up to 1kg in weight, but the standard weight of 850gms is more common, with an allowance of ±50gms.

Rules dictate that the haggis must be packed tight and secure, with no extra 'skin' or 'flab'.

The haggis must be of traditional construction.

Tender boiled sheep's heart, lung and liver with spices, onions, suet and oatmeal and stock stuffed in a sheep's paunch. Boiled for three hours.

At the time of hurling the haggis should be cooled and inspected to ensure no firming agents have been applied.