Balochi Whole Roasted Lamb (Sajji)

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Sajji is the signature celebratory dish of Pakistan's Balochistan province, where a whole young lamb is marinated in a minimalist salt-and-pepper rub and slow-roasted upright on an iron spit beside a charcoal fire. The meat stays astonishingly juicy inside while the exterior takes on a smoky, salty crust that diners tear apart by hand and eat with rice and flatbread. It is rustic, communal cooking at its most elemental.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 42 gFat
• 16 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 0 gSugar
• 58 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 45 mgCalcium
• 6 mgIron
• 8 mgVitamin C
• 12 mcgVitamin A

Ingredients

For the Lamb

• 1 whole baby lamb (about 6–7 kg), cleaned, gutted, and patted dry
• 1/2 cup coarse sea salt
• 2 tbsp freshly cracked black pepper
• 1/4 cup white vinegar
• 3 tbsp ginger-garlic paste
• 8 long green chilies, slit lengthwise
• 1 whole head of garlic, halved crosswise
• 1 lemon, halved

For Basting and Serving

• 1/2 cup melted ghee or mustard oil
• 2 tbsp fresh lemon juice
• Steamed basmati rice, warm naan, and green chili-mint chutney, to serve

Directions

1. Rinse the whole lamb under cold running water and pat it thoroughly dry inside and out with paper towels so the marinade can adhere.
2. Combine the coarse salt, cracked black pepper, vinegar, and ginger-garlic paste into a wet rub and massage it generously over the entire lamb, working it deep into the cavity and every fold of fat.
3. Stuff the cavity with the slit green chilies, halved garlic head, and lemon halves. If using a traditional spit, thread the lamb onto a long iron sajji rod from tail to head and wire the legs and head securely in place.
4. Cover and refrigerate for at least 4 hours, ideally overnight, so the coarse salt can penetrate to the bone and season the meat through and through.
5. Prepare a charcoal or wood fire pit, or preheat an outdoor spit roaster to medium. For an oven version, set a rack in the lower third and preheat to 180°C (350°F).
6. Mount the lamb upright on a spit stand 30–40 cm from the coals, or lay it breast-up on a roasting tray. Roast slowly, basting every 20 minutes with the melted ghee mixed with lemon juice, for 2.5 to 3 hours until the outside is deeply browned and charred in spots.
7. Check doneness by inserting a meat thermometer into the thickest part of the shoulder; it should read 75°C (165°F) for well-cooked, juicy meat. Increase the heat or move closer to the coals for the final 15 minutes to crisp the crust.
8. Lift the lamb from the heat, tent loosely with foil, and let it rest for 15–20 minutes so the juices redistribute through the meat.
9. Tear the sajji apart by hand rather than carving, pile it onto a large platter, and serve immediately with steamed basmati rice, warm naan, and a sharp mint-green chili chutney.

Cook’s Notes

• Source a baby lamb under 10 kg if possible; young meat stays tender and cooks much faster than mature mutton.
• Don't shorten the marination time; the coarse salt draws out excess moisture and seasons all the way to the bone, which is the soul of authentic sajji.
• If using an oven, place a tray of water on the lower rack to keep the meat moist during the long roast, and broil for the final 5 minutes for a charred crust.
• Leftover sajji meat is fantastic the next day shredded into a quick karahi-style stir-fry with onions, tomatoes, and green chilies.
• Sajji is traditionally served communally on a large tray; let guests tear pieces off by hand, which is the customary way to eat it in Balochistan.

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