Sajji is Balochistan's signature dish: a whole leg of lamb (or a whole bird), rubbed with little more than salt and roasted slowly beside an open fire. In Quetta the name to know is Lehri Sajji House, on Jinnah Road, which has been serving it since 1968 and has a second branch on Sariab Road. Order mutton rather than chicken, go hungry, and go by day. Portions are large, and the best version is the plain one.
This guide covers where to eat it, how it is cooked, what comes with it, and the security points to read first.
| At a glance | |
|---|---|
| Best-known place | Lehri Sajji House, off Jinnah Road (near the Press Club); second branch at Sariab Road, near the Sadabahar bus terminal |
| Established | 1968, by Amaanullah; run today by his son Asadullah |
| What to order | Mutton (lamb) sajji; chicken is also served |
| Served with | Naan or kaak bread, with raita or chutney; rice in some versions |
| Portion | One leg fed several adults in one published account |
| Prices | Vary by weight and by year; ask before ordering |
What is sajji?
Sajji is a roast that comes from the Baloch tradition and is credited to the Lehri tribe. The classic version uses lamb, marinated in salt with few or no other spices, then skewered or set upright around a fire and cooked until the meat is tender enough to come off the bone. Restaurants in Karachi, Lahore and Islamabad often serve chicken and sometimes stuff it with rice, but in Balochistan the lamb leg is the standard.
Because the seasoning is so plain, the quality of the meat and the cooking does all the work. That is also why the dish rarely comes with heavy gravy or spice. Some Quetta cooks describe it as one of the lightest meat dishes because it uses no oil.
How is sajji cooked?
The method is simple and slow. Meat is salted, often left to sit, then impaled on metal skewers and roasted beside an open wood fire or hot coals. One account gives four to five hours for the full cook, and the meat is turned so that it cooks evenly from every side. Traditional versions are cooked rarer than most Pakistani meat dishes. In town restaurants it is usually cooked through.
This is a dish for a sit-down meal rather than a quick lunch. If you are waiting for a particular leg to finish, ask how long, and plan the rest of your day around it.
Where to eat sajji in Quetta
Lehri Sajji House, Jinnah Road
This is the restaurant most often named, and the one both Dawn and traveller reviews point to. It was founded in 1968 and sits just off Jinnah Road near the Press Club, with a second branch called Lehri Sajji Sariab on Sariab Road near the Sadabahar terminal. Reviews recommend the mutton and describe the chicken as milder. The menu also has mutton karahi.
We could not verify other sajji restaurants well enough to name them here. Local hotels can point you to other places, and the hotel is also a sensible way to check whether a branch is open on the day you go. See our guide to hotels in Quetta for where to base yourself.
What to order and how to eat it
- A whole leg of mutton feeds several people. One published account had a leg and a chicken sajji serving four adults, so order less than you think and add more if needed.
- Naan or kaak is the traditional bread. Raita or chutney comes alongside, and a cold fizzy drink is a common recommendation to cut the richness.
- Mutton karahi is worth adding if you are a larger group and want something with a sauce.
- Eat with your hands. The meat comes away from the bone easily.
If the meat is not on the menu when you arrive, do not settle for reheated portions. Sajji is best hot and fresh from the fire.
When to go
Sajji is a day and evening meal, and the fire is lit for it, so lunch and early dinner are the usual times. Quetta is cold from late autumn, and a hot roast on a winter evening is a large part of the appeal. Given the security situation, plan to eat by day where you can. The restaurant's opening hours are not published in sources we could check, so ask at your hotel.
Is it safe to visit Quetta?
Quetta is in Balochistan, and the UK government advises against all travel to the province. Its advice can affect travel insurance, so overseas visitors should read it first. Foreign visitors are also required to have police permission and escorts, which makes a casual restaurant visit hard for them.
Pakistani travellers do go to Quetta, and eating out is part of that, but the city has seen serious attacks in 2026, including a bombing of a shuttle train near Chaman Phatak on 24 May that killed at least 47 people. Check local news and police advice before you go, use transport arranged by your hotel, avoid crowded places at busy times and stay out of the city after dark. See our guide on whether Quetta is safe to visit.
Is sajji worth the trip?
If you are already in Quetta, yes. It is one of Pakistan's few dishes that is tied so closely to a single region and to a single way of cooking, and it is very good. It is not the reason to make the journey on its own. If you cannot go, some Karachi and Lahore restaurants serve a version, but a chicken sajji in a big city is a different dish. For more food ideas, see our experiences page.
Frequently asked questions
Where can I eat the best sajji in Quetta?
Lehri Sajji House is the most widely recommended place, with a branch off Jinnah Road and another on Sariab Road. It has been open since 1968.
What is sajji made of?
Usually lamb, sometimes chicken, seasoned mostly with salt and roasted slowly over an open fire.
What is sajji served with?
Naan or kaak bread, with raita or chutney. Some versions come with rice.
Is chicken or mutton sajji better?
Traditional sajji is mutton, and reviewers generally recommend it over the chicken version.
Is sajji spicy?
No. It is seasoned mainly with salt, so the flavour comes from the meat and the fire.
Is it safe to go to Quetta for food?
Pakistani visitors do, but Quetta has seen serious attacks in 2026 and foreign governments advise against travel. Check current advice, go by day and use hotel-arranged transport.
