Jamaican Lamb Neck Soup with Dumplings

Jamaican lamb neck soup is a slow-simmered one-pot meal with tender bone-in lamb, yellow split peas, pumpkin, root vegetables and chewy flour dumplings. Seasoned with thyme, scallion, allspice and Scotch bonnet, it has a savory, gently spiced broth; Jamaican households make many versions, so the vegetables and legumes can vary.

Ingredients

2½ lb (1.13 kg) meaty lamb neck pieces, cut into serving-size sections
1 cup (200 g) dried yellow split peas, rinsed and picked over
1 tablespoon (15 ml) neutral cooking oil
10 cups (2.4 L) water, plus a little more if needed
1 medium yellow onion, about 1 cup (150 g), chopped
3 scallions, about 2 oz (55 g), trimmed and lightly crushed
4 garlic cloves, about 1 oz (28 g), finely chopped
6 sprigs fresh thyme, or 1 teaspoon (1 g) dried thyme
6 whole allspice berries, or ¼ teaspoon (0.5 g) ground allspice
1 Scotch bonnet pepper, whole and uncut
1½ teaspoons (9 g) fine salt, divided, plus more to taste
½ teaspoon (1 g) black pepper
12 oz (340 g) peeled pumpkin or calabaza, cut into 1½-inch (4 cm) chunks
1 medium chocho (chayote), about 8 oz (225 g), peeled, cored and cubed
2 medium carrots, about 7 oz (200 g), peeled and cut into thick rounds
1 medium russet potato, about 8 oz (225 g), peeled and cut into chunks
1 medium green plantain, about 8 oz (225 g), peeled and cut into thick rounds
1½ cups (190 g) all-purpose flour, plus 1 tablespoon (8 g) for dusting
¼ teaspoon (1.5 g) fine salt for the dumplings
½ cup (120 ml) cool water for the dumplings, approximately
1 tablespoon (15 ml) lime juice, optional, to finish

Instructions

Prepare the lamb and seasonings. Pat the lamb neck dry and trim away any large, hard pieces of surface fat, leaving some fat for flavor. Season with 1 teaspoon of the salt and the black pepper. Have the onion, garlic, thyme, scallions and allspice ready before you start cooking. Keep the Scotch bonnet whole: a small slit or a puncture can make the broth much hotter than intended.
Brown the lamb. Heat the oil in a large, heavy soup pot or Dutch oven over medium-high heat. Working in batches so the pieces have room, brown the lamb for about 3 minutes on each side, approximately 10 minutes total. Transfer the pieces to a plate. If the pot has a thick layer of rendered fat, spoon off all but about 1 tablespoon; leave the browned bits on the bottom, since they add flavor.
Simmer the lamb and peas. Add the onion and garlic to the pot and stir for 2 minutes, scraping up the browned bits. Add the rinsed split peas, lamb, scallions, thyme, allspice, Scotch bonnet, remaining ½ teaspoon salt and 10 cups water. Bring to a boil, skim off any heavy foam, then lower the heat to maintain a gentle simmer. Cover partly and cook for 1 hour 30 minutes, stirring every 20 to 30 minutes so peas do not stick. If the pot is boiling hard, reduce the heat; a steady, quiet simmer gives the lamb time to soften without evaporating too much broth.
Make the dumplings while the soup simmers. Mix the flour and dumpling salt in a bowl. Pour in most of the water and stir until a firm, pliable dough forms, adding the rest a teaspoon at a time if it feels dry. Knead briefly, about 1 minute, just until smooth. Cover and set aside. This is a simple version of Jamaican spinners, the small rolled dumplings often added to soup.
Add the vegetables. Stir in the pumpkin, chocho, carrots, potato and plantain. Return the soup to a gentle simmer and cook uncovered for about 30 minutes, stirring carefully once or twice. The pumpkin will soften and thicken the broth, while the other vegetables should be tender but still hold their shape. If the peas have made the soup thicker than you like, add hot water in ½-cup (120 ml) increments.
Shape and cook the dumplings. Pinch off small pieces of dough and roll each between your palms into a slender rope about 2 inches (5 cm) long. Drop them into the simmering soup, one at a time, and stir gently to prevent sticking. Simmer uncovered for 15 minutes, until the dumplings are cooked through and the soup is thick. Avoid making them much larger, or the centers may stay doughy.
Check the lamb and finish the soup. Check a meaty piece of lamb with a food thermometer, inserting it into the thickest part without touching bone. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb; this soup’s longer braise should take the meat well beyond that temperature and make it tender. If it is not fork-tender yet, simmer the lamb longer before serving. Remove the Scotch bonnet and thyme stems, taste, and adjust the salt. Stir in lime juice if you want a brighter finish, then rest the soup for 5 minutes before ladling.

Tips

Choose meaty neck pieces. Lamb neck has bones and connective tissue, which contribute body to the broth, but the amount of meat varies by piece. Ask for pieces with visible meat and keep them large enough to lift out easily. If your pieces are especially bony, use a little less water at first and thin the soup after simmering.
Keep the pepper intact. A whole Scotch bonnet perfumes the pot without necessarily making it very hot. For more heat, remove it at the end and mash a small amount into an individual bowl; do not break it open in the pot unless you want the heat distributed throughout.
Adjust for your peas. Yellow split peas do not need soaking, but older peas may take longer to soften. If the soup thickens before the lamb is tender, stir in hot water and keep simmering gently. Stir the bottom of the pot more often near the end, when the peas and pumpkin make sticking more likely.
Use practical substitutes. Chocho, also called chayote, is mild and crisp-tender; zucchini can stand in, though it softens faster and has a less firm texture. Calabaza or Jamaican pumpkin gives a rich, earthy sweetness; butternut squash works if it is easier to find. Ground allspice can replace berries, but use only a small amount because it disperses more strongly.

Serving Suggestions

Serve the soup hot in deep bowls, making sure each portion gets lamb, vegetables, peas, broth and at least one dumpling. It is filling enough to serve on its own, especially with the plantain and potato already in the pot. For a simple side, offer sliced avocado, extra lime wedges or a crisp green salad to balance the rich broth. A little chopped scallion or fresh thyme on top adds freshness, but keep additional Scotch bonnet on the side so each person can choose their own heat level.

If serving a group, keep the soup at a gentle simmer until everyone is ready, rather than letting it boil vigorously; a hard boil can break up the pumpkin and dumplings. Provide a spoon and a fork, since the lamb may need to be lifted from the bone. Put a small bowl on the table for bones and another for any whole pepper that is removed from the pot.

Variations

For a red-peas version, replace the yellow split peas with 1 cup (200 g) dried red kidney beans that have been soaked overnight and drained. Cook the beans until tender before adding the vegetables; dried kidney beans must be boiled vigorously for at least 10 minutes before a lower simmer, and they generally need more time than split peas. The finished soup will have a deeper, beanier broth. Canned kidney beans are another option: drain and rinse two 15-ounce (425 g) cans, then add them with the vegetables so they do not turn mushy.

You can vary the ground provisions to suit what is available. Replace the potato with 8 oz (225 g) peeled yam or sweet potato, or add 1 cup (150 g) of fresh corn kernels or one corn cob cut into rounds. Each changes the broth slightly: yam makes it starchier, sweet potato brings more sweetness, and corn adds a fresh, sweet note. For a less rich soup, trim more lamb fat and skim the surface during simmering. For a thicker soup, mash a few soft pumpkin pieces and peas against the side of the pot, then stir them back in rather than adding flour or cornstarch.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow, covered containers so they cool more quickly. Keep the soup refrigerated for 3 to 4 days. The dumplings absorb broth as they sit, so the soup will be much thicker the next day; that is normal. Add a splash of water when reheating to loosen it, then taste again because dilution can reduce the seasoning.

Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring gently until the lamb, dumplings and broth are steaming hot throughout. For food safety, USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center of a portion with a food thermometer. Avoid a prolonged rolling boil, which can break up the vegetables. In a microwave, cover loosely, heat in short intervals and stir between them, checking several spots for even heating. Freeze extra soup in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); dumplings may be softer after freezing.

Frequently Asked Questions

Do I need to soak the yellow split peas?
No. Rinse them, check for any small stones or damaged peas, and add them directly to the pot. Soaking is not required, though peas that have been stored for a long time can take longer to become soft. The simmer time in this recipe also gives the lamb time to braise, so judge doneness by texture rather than relying only on the clock.

Can I make Jamaican lamb neck soup without a Scotch bonnet?
Yes. Leave it out for a mild soup, or use a small piece of another hot chile for a different kind of heat. Scotch bonnet has a distinctive fruity aroma, so omitting it changes the flavor as well as reducing the spice. Keep any substitute modest, taste at the end and add more heat to individual servings if needed.

Why is my lamb neck still tough?
Lamb neck becomes tender through time at a gentle simmer, and individual pieces can vary in size and age. Keep the pot covered partly and continue cooking in 15-minute increments, adding hot water if the broth gets too thick. The meat should pull away from the bone easily; a thermometer reading alone confirms safety but does not tell you whether the connective tissue has softened enough.

Can I make the soup ahead?
Yes. Cook the soup a day ahead and refrigerate it within 2 hours, following the storage guidance above. The flavors settle and the broth thickens overnight. Reheat gently to 165°F (74°C), adding water as needed. If you prefer dumplings with a firmer texture, make and cook them on the day you plan to serve rather than storing them in the soup.

What can I use if I cannot find chocho or Jamaican pumpkin?
Use chayote when a shop labels it that way; it is the same vegetable as chocho. If it is unavailable, zucchini is the closest easy substitute, but add it during the last 15 to 20 minutes because it cooks quickly. Butternut squash can replace Jamaican pumpkin, bringing a similar color and sweetness, though it may become soft and thicken the broth more.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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