• Prep time 1Hr, 40Min
  • Cook time 10Min
  • Technique Roast
  • Meat Lamb
  • Cut Leg
  • Serves 3


  • 500g Australian Lamb Leg cubes
  • 2 Stalks of lemongrass, fine chopped
  • 2 Cloves of garlic, finely chopped
  • 3cm Ginger, finely chopped
  • 20g Daun Kesom, finely slice
  • 1 Stalk Bunga kantan (Ginger torch), fine chopped
  • 50g Cassava leaves, fine chopped
  • 10g Salt
  • 5g Pepper
  • 100ml Water
  • 1 Buluh lemang (Bamboo) 6 inch size


  • Filled the bamboo with water for at least 30 minutes to 1 hour for cleaning purpose and to ensure water will be easily absorb inside the bamboo stem. Set aside.
  • In the mixing bowl, put the lamb cube, lemongrass, garlic, ginger, daun Kesom, bunga kantan, cassava leaves, salt and pepper. Mix all the ingredient well.
  • When all the ingredient is properly mixed, put the mixture inside the bamboo that was cleaned earlier on. Fill up the mixture inside bamboo for almost full. Covered the top of the bamboo with some of the cassava leaves.
  • Set the combi into a Steam baked mode at 180°C for 45 minutes. Cooked the dish inside the combi oven and ensure the bamboo in standing mode.
  • Once the dish is cooked, slowly removed the cassava leaves that covered the top part of the bamboo inside a bowl. Served with steamed fragrant rice.