Sajji

What it really is

Sajji is a Balochi roasted-meat preparation associated with Balochistan, built around lamb and a long, direct roast. Sajji is associated with Balochistan and can be made with lamb or chicken. A familiar form roasts lamb pieces around a fire for hours until crisp, with pepper and salt. A restrained, meat-forward profile captures the roast; heavily marinated restaurant versions should be identified as variations.

The defining feature is the roast, not a fixed spice paste. A common Balochistan preparation exposes lamb to fire for an extended period, with salt and pepper supplying the seasoning. The surface becomes browned and crisp while the meat cooks through. The name also covers larger preparations using whole lamb or chicken, as well as individual cuts. Other versions may use different meat, seasoning or accompaniments; those additions are not universal and should not be folded into a single canonical ingredient list. Sajji is distinct from khaddi kabab: the latter is a related preparation in which a whole lamb cooks in a covered ground pit.

How it's served

• Served hot as the roasted meat itself, with the cut and protein made clear to the diner.
• In Balochistan, the simple salt-and-pepper seasoning lets the roasted meat remain the focus.
• City restaurant versions may add rice, bread or sauces; list those separately because they are not intrinsic to every sajji.

How to write it on the menu

• Name the meat and cut, and state whether it is roasted as pieces or as a whole animal.
• Say how it is seasoned; do not imply a heavy spice marinade when the kitchen uses the simpler Balochi style.
• Describe separately any rice, bread, chutney or sauce served alongside it.

The ingredients, allergens and nutrition shown here describe a representative lamb preparation. They are indicative estimates, not a laboratory analysis or a declaration for a particular restaurant; recipes and portions vary.