Heat the goose fat to 90°C, add the vegetables, the herbs and the leg of lamb, and then roast at 130°C for two hours.

Mix the polenta with the cold milk and cook over low heat for about 20-30 minutes, stirring continuously. Leave the polenta to cool completely, then mix in the butter and thyme, and season with salt. Peel and dice the red onions, add the remaining butter and thyme, season with salt and pepper and place everything into a foil bundle. Steam until soft at 140°C for 30 minutes.

Before serving, break the mushrooms into pieces, slice and then sauté in a little olive oil. Finally, season with salt and pepper to taste.

A recipe from Issue 27 of BBC GoodFood Hungary Magazine.