Rinse chicken drumsticks and trim off any excess bits of skin or fat. Pat dry with absorbent paper towels.
Roughly slice lemon grass up to 9 or 10 cm from the base and either pound in a mortar and pestle or pulverise until fine in an electric food processor along with the ginger and garlic. Stir in the turmeric, salt, sugar and oil.
Rub this over the chicken drumsticks, cover and refrigerate for 2 to 4 hours.
Place chicken pieces under a preheated grill or roast in a 190oc oven for 20 to 25 minutes (depending on the size and thickness of the drumsticks), turning chicken over halfway through the cooking time to brown them evenly.