Pub-Style Irish Stew with American Lamb

5 oz Clarified butter
4 lbs Boneless american lamb shoulder (3/4 inch dice)
2 pints Irish red ale
2 pints Lamb stock
2 oz Flour
1 lb Turnips (peeled medium dice)
1 lb Red potatoes (medium dice)
1 lb Baby carrots (pared)
1 lb Pearl onions (peeled)
1/4 cup Finely chopped flat-leaf parsley
1/4 cup Finely sliced green onions

In a heavy-bottomed pot, heat 3 ounces butter. Add lamb; cook until browned. Drain excessive rendered fat. Deglaze with ale; simmer for 3 minutes. Add lamb stock; bring to a boil. Reduce heat and cover. Simmer gently for 1/2 hours until meat is fork tender. Mix roux of remaining butter and flour; stir slowly into hot stew simmer for 5-8 minutes, stirring frequently. Add turnips, potatoes, carrots and onions; simmer 10 more minutes. Spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion.