For nearly 46 years Scottish haggis has been banned from America but it could make a miraculous return to their menus very soon.

Rural Affairs Secretary Richard Lochhead asked the Scottish Government what “progress is being made in connection with haggis exports to the United States.”

A reply from Fergus Ewing issued yesterday said: “A significant milestone was reached on September 16 when the US concluded its public consultation on proposals to lift the ban on importation of lamb from the EU.

“Discussions with United States Department of Agriculture (USDA) are ongoing, and we are hopeful that the restrictions on the export of lamb and haggis will be lifted during the first half of next year.”

The MSP posted on Twitter said: ”#Haggis could be soon back on US plates! Get the drams ready. Hope industry including @JamesMacsween getting ready.”

#Haggis could soon be back on US plates! Get the drams ready. Hope industry including @JamesMacsween getting ready! pic.twitter.com/1xVDqraOvm — Richard Lochhead (@RichardLochhead) October 5, 2016

In 1971 it became illegal to import haggis to America from the UK due to a ban on food containing sheep lung, which constitutes to 15% of the recipe.

While importing haggis is banned, some American firms have created their own versions.

Haggis has been around since 1430 when it was first used in England but now it is considered a Scottish meal and even the national dish.

The dish is a pudding containing sheep’s pluck (heart, liver and lungs) minced with onion, oatmeal, suet, spices and salt.

Richard had suggested that producers in Scotland were ”up for tweaking the recipe ” to get around the ban.

If everything goes to plan the ban could be lifted by 2017 and then Americans could be eating a Scottish delicacy that we have been enjoying for centuries.