Entree: Pakistan – Balochistan – Sajji (Whole roasted Balochi lamb)

Serving Size: 8

Approximate Time

Prep 15 min

Cook 3 hrs

Additional 6 hrs

Total 6 hrs

Ingredients

- 2 bone-in lamb shoulders, approx. 4–5 lb (1.8–2.3 kg) each
- 3 tbsp (45 g) coarse kosher salt (or to taste)
- 2 tbsp (15 g) freshly ground black pepper
- 4 cloves garlic, crushed
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) mustard oil (or vegetable oil)
- 1 tsp (5 g) ground cumin (optional, for subtle warmth)
- 2 green papaya slices, mashed into a paste (about 3 oz / 85 g) — traditional tenderizer (optional)
- Charcoal or wood for roasting, or 2 cups (480 ml) water if using oven with a tray for drippings
- Lemon wedges and green chutney for serving

Instructions

1. Pat the lamb shoulders dry. In a bowl, combine salt, black pepper, crushed garlic, lemon juice, mustard oil, ground cumin (if using), and mashed green papaya (if using). Rub the mixture thoroughly all over the lamb, including under the skin where possible. Cover and refrigerate to marinate at least 6 hours or overnight for best tenderness.
2. Traditional: skewer or truss the shoulders and roast on a spit over medium-hot charcoal, turning slowly and basting occasionally with a little mustard oil, until the exterior is deeply browned and internal temperature reaches 145–160°F (63–71°C) and meat is tender, about 2–3 hours (depending on size). Oven method: preheat oven to 325°F (165°C), place lamb on a rack over a roasting pan with 2 cups (480 ml) water to catch drippings, roast uncovered, turning once, basting with pan juices, until done (about 2.5–3.5 hours). Rest 15–20 minutes before carving and serve with lemon wedges and green chutney.