There is a particular kind of comfort found in gnawing on bones that only true meat lovers understand. Growing up in my family’s kitchen in Sichuan, and later training in culinary school, I learned that the sweetest, most flavorful meat often hides in the nooks and crannies of the bone.
This weekend, I was invited to a friend’s house for a hot pot party, and I volunteered to make the base. I decided to do a “practice run” at home first with Spicy Lamb Spine Stew, known in Chinese as Yang Xie Zi (羊蝎子). Although the frozen lamb spines I bought from the supermarket were a bit leaner than what I’d select at a butcher, the resulting flavor was incredible—savory, spicy, and deeply aromatic. It reminded me of the hearty, warming dishes we would eat during damp winters, much like a robust Roasted Lamb Leg.
Whether you serve this as a standalone stew or as a rich base for a hot pot feast, this recipe brings the restaurant experience right into your home kitchen.
About the Author & Recipe Development
I’m Lin, a chef born in Sichuan with over a decade of experience in professional kitchens. My culinary journey began peeling garlic in my parents’ restaurant and eventually led to formal training at a top Chinese culinary institute. I’ve spent years adapting traditional fire-breathing Sichuan techniques for home kitchens in the US and Europe. This recipe was tested in my home kitchen using a standard gas range and a heavy-bottomed Dutch oven (to simulate the clay pots we used back home). I’ve adjusted the spice ratios to be approachable while retaining that signature “mala” (numbing and spicy) kick.
What Is Yang Xie Zi (Lamb Spine Pot)?
Yang Xie Zi translates literally to “Lamb Scorpion.” Don’t worry, there are no arachnids in this pot! The dish gets its name from the shape of the lamb vertebrae, which, when separated, resemble a scorpion with its tail raised.
Originating in Northern China but popularized with spicy twists across the country, this dish is famous for its tender meat and marrow-rich broth. It is traditionally eaten by hand (gloves provided!), picking the meat from the intricate bones, and then sucking the marrow out. It shares the same slow-cooked DNA as a rich Braised Beef Noodle Soup, where time transforms tough cuts into gelatinous luxury.
Why This Recipe Works
- Cold Water Soak: Soaking the bones draws out excess hemoglobin, ensuring the broth tastes clean and savory, not gamey or metallic.
- The “Fried” Sauce: Unlike Western stews where you might just dump ingredients in, we fry the aromatics and pastes (soybean paste, soy sauce) in oil first. This releases their oil-soluble flavors and deepens the color.
- Layered Spices: We use a specific combination of warming spices (cinnamon, star anise, cumin) that are scientifically proven to neutralize the strong odor of lamb while enhancing its natural sweetness.
Key Ingredients & Substitutions
- Lamb Spine (Yang Xie Zi): This cut is inexpensive and full of connective tissue.
- Substitution: If you can’t find the spine, you can use lamb neck chops or meaty lamb riblets.
- Soybean Paste (Huang Dou Jiang): This adds a salty, fermented umami depth.
- Substitution: Sweet Bean Sauce (Tian Mian Jiang) or even a mix of Miso and soy sauce can work in a pinch.
- Cumin Powder: The soulmate of lamb in Chinese cuisine. Do not skip this!
- Aromatics: Plenty of ginger, scallions, and onion are non-negotiable for neutralizing gaminess.
- Dried Chilies & Sichuan Peppercorns: These provide the heat and the numbing sensation. Adjust the quantity based on your tolerance. If you love heat, you can finish the dish with a drizzle of Homemade Chili Oil.
Deeper Dive: The Spice Packet
This recipe uses a complex blend of spices including Cao Guo (Black Cardamom), Shan Nai (Sand Ginger), and Gan Cao (Licorice Root).
- Can’t find them? If you are cooking in a general Western kitchen, you can stick to the “Big 5”: Star Anise, Cinnamon, Cloves, Fennel Seeds, and Sichuan Peppercorns. The dish will still be delicious.
Ingredients
The Meat:
- 1.75 lb (800g) Lamb spine (ask your butcher to cut it into segments)
The Aromatics & Sauce:
- 1 stalk Leek or large Scallion, cut into 2-inch segments
- 1 thumb-sized piece Ginger, sliced
- ½ Yellow Onion, roughly chopped
- 7-8 fresh Thai bird’s eye chilies (adjust for spice tolerance)
- ½ head Garlic, cloves peeled and smashed
- 2 tbsp Soybean Paste (Huang Dou Jiang)
- 2 tbsp Light Soy Sauce (or Kikkoman)
- 1 tbsp Dark Soy Sauce (for rich color)
- 1 tsp Chinese Black Vinegar (or balsamic)
- 1 tbsp Shaoxing Wine (or dry sherry)
- 1 small chunk (approx. 1 tbsp) Chinese Rock Sugar (or granulated sugar)
- 1 tsp Cumin powder
The Spice Sachet (The “Lu” Bag):
- 2 Bay leaves
- 1 stick Cinnamon bark
- 2 Star anise
- 2-3 slices Dried Licorice Root (Gan Cao) – Optional
- 1 Black Cardamom (Cao Guo), cracked open
- 1 small piece Sand Ginger (Shan Nai) – Optional
- 1 tsp Fennel seeds
- 1 tsp Sichuan Peppercorns
- 10 Dried Red Chilies
- 1 Scallion knot (tie a whole green onion into a knot)
Recipe Notes Before We Begin
- Equipment: You will need a large heavy pot (like a Dutch oven) or a deep wok with a lid.
- The Cut: Lamb spine can be sharp. Be careful when washing and handling the bones.
- Time Management: This is not a quick stir-fry. Allow at least 2.5 hours total time, as the lamb needs to simmer gently to become tender.
Mise en Place (Prep Work)
- Soak the Lamb: Place the lamb spine in a large bowl of cold water. Soak for 30–60 minutes to draw out bloody water. This is crucial for a clean-tasting broth.
- Spice Bag: If you have a disposable soup bag or cheesecloth, place the smaller spices (fennel, peppercorns) inside so you don’t bite into them later.
- Vegetables: Peel and chop all your onions, ginger, and garlic so they are ready to go.
How to Make Spicy Lamb Spine Stew
Step 1: Blanch the Lamb Place the soaked lamb spine into a pot of cold water. Add a splash of cooking wine, a few slices of ginger, and a scallion segment. Bring to a boil over high heat.
- Why cold water? Starting cold allows impurities to release slowly before the proteins seize up.
- Skim: Once boiling, skim off the gray foam (scum) floating on top. Boil for 5 minutes, then drain. Rinse the lamb under warm water to wash off any stuck-on foam. Set aside to drain.
Step 2: Sauté the Aromatics Heat 2-3 tablespoons of oil in your pot or wok over medium-high heat. Add the onion, ginger slices, leek/scallion segments, fresh Thai chilies, and garlic. Stir-fry until fragrant and the onions turn slightly translucent (about 2 minutes).
Step 3: Fry the Lamb and Sauces Add the blanched lamb spine to the pot. Stir-fry for 1-2 minutes to dry out the surface moisture. Add the Light Soy Sauce, Dark Soy Sauce, Black Vinegar, Soybean Paste, Shaoxing Wine, Rock Sugar, and Cumin Powder. Stir-fry constantly for 2-3 minutes.
- Chef’s Tip: You want the sauces to sizzle and coat the meat. This “frying the sauce” step creates a complex caramelization that boiling alone cannot achieve.
Step 4: The Simmer Pour in enough hot water to just cover the lamb bones. Add your Spice Sachet (or loose spices), the scallion knot, and the dried chilies.
- Note: I used about 10 dried chilies, which makes it moderately spicy. Adjust this amount based on your preference.
Step 5: Braise to Tenderness Bring the pot to a boil over high heat. Then, cover with a lid and reduce the heat to low. Simmer gently for 1.5 to 2 hours.
- Visual Cue: The meat is done when it pulls away easily from the bone with a chopstick. The connective tissues should be gelatinous, not rubbery.
Step 6: Final Seasoning Taste the broth. It should be savory and rich. If it needs more salt, add a pinch now (the soybean paste and soy sauce are salty, so taste first!). Serve hot, garnished with fresh cilantro or sesame seeds if desired.
Common Mistakes When Making Lamb Spine
- Skipping the Soak/Blanch: If you skip step 1, the soup may look cloudy and have a strong, unpalatable gamey odor.
- Rushing the Stew: Lamb spine has a lot of cartilage. If you undercook it, it will be rubbery and impossible to eat. Give it the full 1.5 to 2 hours.
- Using Cold Water to Rinse: After blanching, rinse the meat with warm water. Shocking hot meat with ice-cold water can tighten the fibers, making the meat tough.
Serving Suggestions & Pairings
This dish is incredibly rich and savory. I highly recommend serving it with something crisp and refreshing to cut through the fat.
- Side Dish: A cold appetizer like Smashed Cucumber Salad is the perfect palate cleanser.
- Carbs: Serve with steamed rice to soak up that delicious spicy gravy, or Flaky Scallion Pancakes for dipping.
- Hot Pot Style: Once you finish the meat, don’t throw away the broth! Place the pot on a portable burner, add more water or stock, and use it to boil vegetables, tofu, and noodles.
Food Safety and Storage
- Cooking Temperature: Ensure the lamb reaches an internal temperature of at least 145°F (63°C), though for this stew, we cook it much higher (around 190°F-200°F) to break down collagen.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually improve the next day!
- Reheating: Reheat in a pot on the stove until boiling. If the broth has gelled (which is natural due to the collagen), just add a splash of water to loosen it up.
Authoritative References
- USDA Food Safety: For safe minimum internal temperature guidelines for lamb, refer to the USDA Food Safety and Inspection Service.
- Sichuan Cuisine History: For a deeper understanding of the flavor profiles used here (Mala), you can read about Sichuan peppercorns on Wikipedia’s Sichuan Pepper page.
Spicy Lamb Spine Stew (Yang Xie Zi)
Equipment
- Dutch Oven or Wok with Lid
Ingredients
The Meat
- 1.75 lbs Lamb spine cut into segments (approx 800g)
Aromatics & Sauce
- 1 stalk Scallion or Leek cut into segments
- 1 inch Ginger sliced
- 0.5 Yellow onion chopped
- 8 Thai Bird’s Eye Chilies fresh
- 0.5 head Garlic cloves peeled and smashed
- 2 tbsp Soybean Paste (Huang Dou Jiang)
- 2 tbsp Light Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tsp Black Vinegar
- 1 tbsp Shaoxing Wine
- 1 tbsp Rock Sugar
- 1 tsp Cumin Powder
Spices
- 2 Bay leaves
- 1 stick Cinnamon
- 2 Star anise
- 1 Black Cardamom cracked open
- 1 tsp Fennel seeds
- 1 tsp Sichuan Peppercorns
- 10 Dried Red Chilies
Instructions
- Rinse the lamb spine and soak it in a large bowl of cold water for 30 to 60 minutes to remove excess blood.
- Place the lamb in a pot with cold water, a splash of cooking wine, and a few ginger slices. Bring to a boil, skim off the foam, and boil for 5 minutes. Drain and rinse the lamb with warm water.
- In a heavy pot or wok, heat oil over medium-high heat. Add the onion, ginger, scallion, fresh chilies, and garlic. Stir-fry until fragrant.
- Add the blanched lamb spine and stir-fry to dry the surface. Add light soy sauce, dark soy sauce, black vinegar, soybean paste, Shaoxing wine, rock sugar, and cumin powder. Stir-fry for 2-3 minutes to coat the meat.
- Pour in enough hot water to cover the lamb. Add the dried spices (bay leaves, cinnamon, star anise, cardamom, fennel, peppercorns, dried chilies).
- Bring to a boil, then cover and reduce heat to low. Simmer for 1.5 to 2 hours until the meat is tender and falls off the bone. Taste and adjust salt if needed before serving.
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