Take out the frozen lamb slices from the freezer and place it in the refrigerator.
Cut the carrots and leeks into shredded pieces. Cut garlic into slices.
Separate each lamb pieces and roll up 4 to 5 pieces of carrots and leeks into each one.
Sprinkle salt, black pepper & cumin powder evenly over each rolled piece
Then, pour 2 tablespoons of oil into a wok. On low heat , put the garlic and rosemary into the wok first to allow the flavours to blend into the oil. Put aside.
On medium heat, place each lamb meat wrap with the opening side facing down. This will ensure the wrap and contents to be in place.
Pan fry all four sides of each wrap until golden brown.
Pour the cooking wine, garlic and rosemary oil from step 5 into the wok. Close the lid.
Cook for one minute.
Serve on dish.