Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices. Sajji is considered done when it is at the——'rare' stage. It is served with rice that is cooked inside the "animal," which is baked in an oven, wrapped around a stone "tandoor". Regional varieties are found with subtle differences in flavouring. Notably, in the urban centres of Karachi, Islamabad or Lahore, chicken is used instead of lamb, "the sajji is roasted until it is medium." Or well-done and is served with rice instead of Balochistan's traditional Kaak bread.
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